Parmesan and Gruyère Gougères with Jambon De Bayonne, Arugula, and Dijon-Chive Butter

Ingredients

• 8-10 Parmesan and Gruyère Gougères, recipe follows
• Dijon-Chive Butter, recipe follows
• 8-10 thin slices of Jambon de Bayonne, Proscuitto di Parma, or Serrano Ham
• 1 cup of baby arugula leaves
• 20 chives, halved
• 1 stick butter
• 1 cup water
• 1 cup flour
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 3 large eggs
• 3 ounces shredded gruyère, plus extra for topping the gougères
• 1 ounce shredded Parmagiano Reggiano, plus extra for topping the gougères
• Coarsely cracked black pepper
• 8 chives, snipped
• 3 tablespoons butter, room temperature
• 1/2 teaspoon Dijon mustard

Directions

1. When the gougères have cooled most of the way but are still faintly warm, cut each one across the middle to open up the hollow center. Swipe Dijon-Chive butter over both cut sides. Set one folded slice of ham on each bottom half, then add a small handful of baby arugula leaves and the halved chives. Cap each one with its top, and you have a tidy little ham and cheese sandwich.
2. For the Parmesan and Gruyère Gougères, which makes 8-10 gougères, heat the oven to 400 degrees F. For the pâte à choux, put the stick of butter and the cup of water in a medium saucepan, cover it, and bring the mixture to a boil. Remove the pan from the burner, add the salt, sugar, and flour in one addition, and beat firmly with a wooden spoon until the flour disappears into the butter and water. Turn the heat down to medium-low, set the pan back on the stove, and keep stirring for about 30-60 seconds, until the dough pulls away from the pot.
3. Transfer the dough to a large mixing bowl and leave it to cool for about 3 minutes. Add one egg at a time, mixing each into the dough with a hand mixer. Once the eggs are incorporated, mix in 3 ounces of Gruyère and 1 ounce of Parmesan. With an ice cream scoop, portion the dough onto a parchment-lined baking or cookie sheet; depending on the scoop, you should have 8-10 gougères. Scatter the remaining Gruyère and Parmesan over the tops, then add a light sprinkle of coarsely cracked black pepper.
4. Bake the gougères at 400 degrees F for 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking for another 35-40 minutes, until they are deeply golden, well puffed, and firm when touched. Resist pulling them too soon, because putting them back in the oven can make them lose some of their height. Move the gougères to a cooling rack.
5. For the Dijon-Chive Butter, stir everything together until evenly mixed.