Savory Prosciutto and Cheese Puffs

Prepare to elevate your appetizer game with these irresistible Prosciutto-Cheese Gougères. Crafted with a delicate choux pastry and generously studded with cured ham, aged cheese, and a fragrant medley of fresh thyme and rosemary, these savory puffs promise an explosion of flavor in every bite. They are quick to prepare, surprisingly simple, and guaranteed to be the star of any gathering, from casual get-togethers to elegant holiday celebrations.

The Gougère: A Culinary Masterpiece Beyond the Puff

Of all the delightful creations born from choux pastry, the savory gougère stands supreme as the epitome of puffed perfection. While sweet profiteroles, delicate cream puffs, and even towering croquembouches often serve as mere conduits for their luscious fillings – be it pastry cream, rich ganache, or sticky caramel – the gougère offers a fundamentally different experience. In the realm of sweet choux, the pastry is often just what you “get through” to reach the Cracker Jack prize within.

However, the gougère itself is the prize. It’s not just a vessel; it’s an integral part of the indulgence, a harmonious blend of airy texture and robust flavor. Imagine the edible equivalent of a treasure chest, where the chest itself is as precious as the jewels it holds. That’s the magic of a gougère – a perfect, self-contained bite of savory bliss.

Elevating the Classic: Our Prosciutto-Cheese Gougères Recipe

In this particular rendition, we take the classic gougère to new heights by integrating some of Italy’s most revered ingredients directly into the choux pastry batter. We introduce authentic Prosciutto di Parma, thinly sliced and finely chopped, alongside the exquisite Grana Padano, a noble aged cheese renowned for its granular texture and deep, nutty flavor. Complementing these Italian titans are fresh sprigs of aromatic thyme and rosemary, ensuring that each golden, airy puff literally bursts with a symphony of savory notes.

While I may be prone to a touch of culinary hyperbole, rest assured that these are truly exceptional. They are far from your ordinary savory gougères; they are indeed a testament to the art of puffery, offering a sophisticated and deeply satisfying appetizer experience. The combination of salty prosciutto, umami-rich Grana Padano, and fragrant herbs creates a complex flavor profile that will captivate your taste buds and leave your guests craving more.

Why Our Testers Raved About These Cheesy Gougères

Our dedicated recipe testers were absolutely smitten with these cheesy gougères. Tester Karen D eloquently encapsulated their many wonderful attributes, describing them as “irresistible, one-bite morsels of goodness and delectability.” This sentiment was echoed across the board, highlighting their perfect balance of cheesy, salty, savory, and herbal notes. It’s an appetizer that delivers an unforgettable flavor punch, earning its place as the “Rocky Mountain High of Puffs” and the “Sultan of Savory Puffs” in our testers’ hearts.

Essential Ingredients for Perfect Prosciutto-Cheese Gougères

Crafting these exceptional gougères begins with selecting quality ingredients. Here are a few notes to ensure the best possible outcome:

• Unsalted Butter: We specify unsalted butter to give you precise control over the seasoning. If your pantry only holds salted butter, simply omit the pinch of kosher salt mentioned in the recipe.
• Prosciutto: While Prosciutto di Parma offers unparalleled flavor, you can certainly experiment with alternatives. A thinly sliced, high-quality smoked ham or even finely diced leftover ham can be excellent substitutes, adding their own unique savory depth to the puffs.
• Finely Grated Cheese: This is a crucial detail! Regardless of whether you choose Parmigiano-Reggiano, Grana Padano, or another hard, flavorful cheese like Gruyère or Comté, it is imperative that it is freshly grated. Pre-shredded cheeses often contain anti-caking agents that hinder proper melting, resulting in a less integrated, sometimes grainy texture. Freshly grated cheese will melt beautifully, dispersing its rich flavor throughout the choux pastry.
• Fresh Herbs: The fresh rosemary and thyme are key to the aromatic complexity of these gougères. Always opt for fresh over dried herbs for the most vibrant flavor and fragrance. Mincing them finely ensures they are evenly distributed and infuse every bite.
• Large Eggs: Ensure your eggs are at room temperature. This helps them incorporate more smoothly into the warm choux pastry dough, preventing it from seizing and ensuring a consistently smooth, emulsified batter.

Step-by-Step Guide to Crafting Your Prosciutto-Cheese Gougères

Follow these detailed instructions to create airy, flavorful gougères that will impress everyone:

1. Prepare Your Oven and Baking Sheets: Begin by preheating your oven to a robust 425°F (218°C). Position oven racks in the top and bottom thirds of the oven to ensure even baking. Line two large, rimmed baking sheets with parchment paper or nonstick silicone baking mats for easy release.
2. Initiate the Choux Dough Base: In a medium-sized saucepan, combine the cold water, unsalted butter (cut into pieces for faster melting), and a pinch of kosher salt. Bring this mixture to a vigorous boil over medium-high heat, ensuring the butter is fully melted.
3. Incorporate the Flour & Cook the Dough: As soon as the mixture reaches a rolling boil, quickly add all the unbleached all-purpose flour at once. Immediately and vigorously stir with a sturdy wooden spoon. Continue to cook and stir relentlessly over medium-high heat. The dough will quickly clump together into a ball and begin to pull away cleanly from the sides and bottom of the pan. Continue this stirring for another 2 to 3 minutes, until a thin, dry film forms on the bottom of the pan. This crucial step dries out the dough, essential for developing the characteristic airy interior of choux pastry.
4. Cool the Dough & Add Eggs: Transfer the hot dough ball into the bowl of a stand mixer fitted with the paddle attachment. Beat the dough on low speed for approximately 5 minutes, or until it has cooled to just barely warm to the touch. This cooling step prevents the eggs from scrambling when added. Next, add the large eggs one at a time. After each egg is added, increase the mixer speed to medium and beat thoroughly until it is fully incorporated and the dough returns to a smooth, slick consistency. Don’t be alarmed if the dough looks soupy or separated at first; continue beating until it re-emulsifies.
5. Fold in the Flavorful Additions: Once all the eggs are incorporated and the dough is smooth and glossy, remove the bowl from the mixer. Using a spoon or spatula, gently fold in the finely chopped Prosciutto di Parma, grated Grana Padano cheese, minced rosemary leaves, minced thyme leaves, and freshly ground black pepper. Mix just until everything is evenly distributed.
6. Scoop & Arrange the Gougères: Drop rounded tablespoons of the dough onto your prepared baking sheets, leaving about 2 inches of space between each mound. For perfectly uniform puffs, a 1-tablespoon cookie scoop works wonders. To prevent sticking, keep a glass of cold water nearby and dip your spoon or scoop into it occasionally.
7. Bake to Golden Perfection: Place the baking sheets in the preheated oven. Bake for 20 to 25 minutes, or until the gougères are beautifully golden brown and puffed. Halfway through the baking time (around 10-12 minutes), rotate the sheets and switch their positions (top to bottom) to ensure even browning. Avoid opening the oven door frequently, as this can cause the puffs to collapse.
8. Cool Slightly & Serve: Once baked, transfer the baking sheets to a wire rack to cool slightly. While they are best enjoyed warm, allowing them to cool for a few minutes will enhance their texture. Then, gather your loved ones, present these exquisite puffs, and watch them disappear!

Recipe FAQs: All About Prosciutto-Cheese Gougères

Pro Tips & Troubleshooting for Gougères Perfection

• Effortless Scooping: Choux dough can be a bit sticky. To make scooping rounded mounds onto your baking sheets a breeze, spray your cookie scoop lightly with cooking spray. Alternatively, dip the scoop into a glass of cold water between each use. This simple trick helps the dough release cleanly and consistently.
• Scaling Up for Success: These cheesy gougères are notoriously addictive and tend to disappear quickly! We highly recommend scaling up the recipe to make 1 1/2 or even 2 batches, especially if you’re serving a crowd or want some for delightful “snitching” later. When doubling, it’s often best to make two separate batches of dough rather than simply doubling everything in one pan to ensure proper cooking and texture.
• Don’t Peek in the Oven: Resist the urge to open the oven door during the first 15-20 minutes of baking. The steam trapped inside is crucial for the gougères to puff up properly. Opening the door too soon can cause them to deflate.
• Room Temperature Eggs Are Key: As mentioned in the ingredient notes, using room temperature eggs is vital. Cold eggs can cause the warm choux pastry dough to stiffen or seize, making it difficult to incorporate them smoothly. Plan ahead and take your eggs out of the refrigerator at least 30 minutes before you begin baking.
• The “Dry Film” Step: Do not skip or rush the step where you cook the flour mixture until a dry film forms on the bottom of the pan. This step removes excess moisture from the dough, which is essential for developing the hollow, airy interior characteristic of perfect choux pastry.

More Great Hors D’oeuvre Recipes for Your Next Event

Looking for more impressive bites to complete your spread? Explore these other fantastic appetizer ideas from our collection:

I made a huge mistake when I made these. I made them for my son to take to a New Year’s party. The minute I tasted one, I knew I should not have promised them away.

These were so good I’ve been planning an after New Years dinner party just so I can make them again! The prosciutto and spices in the dough gives a great savory flavor that goes so well with drinks.

I didn’t find them too chewy at all, just nice and crisp and plenty airy. And so easy, too. Man, I love these little gems.

Susan

Prosciutto-Cheese Gougères

4.91 / 11 votes

For these gourgères, I went one better by adding to the batter classic Proscuitto di Parma as well as one of the noble cheeses of Italy, Grana Padano, along with thyme and rosemary to ensure every bite literally explodes with indulgence. Okay, perhaps I’m a little hyperbolic. But these are indeed not your ordinary savory gougères. Indeed, a fine piece of puffery.

David Leite

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Course
Appetizers

Cuisine
American

Servings

30
gougeres

Calories

76
kcal

Prep Time

20
minutes

Cook Time

25
minutes

Total Time

45
minutes

Ingredients

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  1 cup cold water
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  6 tablespoons (3 oz) unsalted butter, cut into 6 pieces
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  1 cup unbleached all-purpose flour
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  Pinch kosher salt
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  4 large eggs, at room temperature
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  4 ounces Prosciutto, thinly sliced and finely chopped
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  4 ounces (1 1/4 cups) finely grated cheese such as Parmiggiano-Reggiano or Grana Padano
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  2 teaspoons rosemary leaves, minced
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  2 teaspoons thyme leaves, minced
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  1 teaspoon freshly ground black pepper

Instructions

• Crank the oven to 425°F (218°C) and position racks in the top third and bottom third positions of the oven. Line 2 baking sheets with parchment paper or nonstick baking sheets.
• Bring the water, butter, and salt to a boil in a medium saucepan over medium-high heat.
• Dump the flour all at once into the boiling butter mixture and, using a wooden spoon and good old elbow grease, stir until the flour clumps into a ball and pulls away from the sides of the pan. Continue stirring over medium-high heat until the dough leaves an even, dry film on the bottom of the pan, 2 to 3 minutes. (Don’t you dare skimp on this step.)
• Drop the ball of dough into the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until the dough is just barely warm to the touch, about 5 minutes.
• Plop in an egg, increase the speed to medium, and beat until incorporated. The dough may look hopelessly soupy and broken at first, but fear not and continue mixing until the blob turns smooth and slick. Repeat with the remaining eggs, adding them 1 at a time.
• Using a spoon, stir in the Prosciutto di Parma, Grana Padano, rosemary, thyme, and pepper.
• Drop rounded tablespoons of the dough, or use a 1-tablespoon cookie scoop to make plump mounds, on the prepared baking sheets, spacing them about 2 inches apart. Have a glass of cold water handy and dip the spoon in it every so often to help make the dough easier to scoop.
• Bake the puffs until golden brown, 20 to 25 minutes, rotating and switching the positions of the sheets once halfway through baking.
• Transfer the sheets to a wire rack to cool slightly. Then whip off your apron, pop as many puffs as can fit into your mouth, place the rest of the puffs on a platter, and offer them to your guests post haste.

Notes

1. Holiday Variations: To glam these gougères up for the holidays or special occasions, they can be split and stuffed with various delightful fillings:
   • For Thanksgiving, consider filling them with a creamy mixture of cream cheese and a vibrant cranberry compote for a festive touch.
   • For Christmas, imagine thin slivers of tender, leftover rare roast beef complemented by a dollop of zesty horseradish sauce.
   • And for New Year’s celebrations, a tiny mound of luxurious caviar paired with a spoonful of cool sour cream is exactly the sophisticated bite Father Time (and your guests) will crave.
2. Make Ahead: These gougères are excellent make-ahead appetizers. You can bake them up to 2 hours in advance of serving, then simply reheat them in a 350°F (176°C) oven for 5 to 7 minutes to warm through and re-crisp. Alternatively, for even longer planning, bake and cool a batch of the puffs completely, then freeze them in an airtight container for up to 1 month. Just before your guests arrive, pop the frozen puffs into a 350°F (176°C) oven for 10 to 12 minutes, and they’ll emerge as fresh and delicious as if they were just baked.

An LC Original

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Nutrition

Serving: 1 puff
Calories: 76 kcal
Carbohydrates: 3 g
Protein: 3 g
Fat: 5 g
Saturated Fat: 3 g
Monounsaturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 36 mg
Sodium: 133 mg
Fiber: 1 g
Sugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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