- 1 1/2 sticks unsalted butter
- 1 1/2 cups all-purpose flour
- 6 large eggs
- 6 ounces thinly sliced, imported Italian prosciutto di Parma, julienned
- 6 ounces Italian Fontina, grated coarse
- 2 tablespoons finely minced chives
- 1 large egg with 1 tablespoon milk, beaten to create a wash for the gourgere
This recipe is one my father has served at every cocktail party he has ever had in his house. These gougeres always disappear fast, are delicious and addictively easy to make. They look complicated, but done once, you’ll realize that the process is really easy—and the freeze and serve option is fantastic. I also make these with pancetta and Taleggio, or with a blend of cheeses for my vegetarian pals.
Servings: About 30 pieces
In saucepan, bring to boil 1 1/2 cup water with the butter over high heat, and reduce heat to low. Add flour all at once. Beat with a wooden spoon until it comes away from the sides of the pan and forms a ball. Then beat for 2 minutes.
Remove from stove and place dough in a bowl. With an electric mixer at high speed, beat in eggs one at a time. Beat well after each addition. Stir in 1 cup of prosciutto, 3/4 cup of the fontina cheese and the chives. Into 3 or 4 buttered 9-inch round cake pans, drop the dough in 8 large serving spoonfuls in a ring around the pan, leaving 1/4 inch between spoonfuls. Brush dough with egg wash, sprinkle with remaining prosciutto and Fontina, and bake in middle of a 425-degree oven for 45-50 minutes, until golden brown and puffed. Transfer to serving plate and serve immediately. (Or, cover with foil and freeze. When needed, uncover and put in 400-degree oven for 8-9 minutes. It works like a charm.)