Cheese Puffs Stuffedwith Prosciutto!Also known as Gougeres,these light puffs can beserved as small bites or as avessel for meat, cheese orother savory stuffing!Prep time: 30 minutesMakes 40 bite size puffs
Ingredients 1 cup milk 1 stick unsalted butter (1/2 cup) 1 teaspoon kosher salt + 1/8 teaspoon freshly ground pepper 1 teaspoon fresh chopped rosemary (optional) Pinch of nutmeg 4 extra large eggs ½ cup grated Gruyère cheese + extra for sprinkling ¼ cup freshly grated parmesan cheese 1 egg + 1 teaspoon water for egg wash 1/3 pound prosciutto
Step 1 - Prepare DoughIn a medium saucepan heat milk,butter and seasonings over mediumheat until scalded.Add flour all at once and beatvigorously with a wooden spoon untilmixture comes together. Continue tocook over low heat for another 2minutes.Put mixture immediately into a foodprocessor fitted with a metal blade.Add eggs and cheeses, and pulseuntil dough is smooth and thick (eggsshould be well incorporated).
Step 2 - Shape Dough into PuffsLine 2 baking sheets withparchment paperUse two spoons to scoop outmixture into one inch diameterballsPlace puffs on baking sheetsapprox. 1 ½ inches apart (puffswill increase in size whenbaked)Shape puffs into rounds withdamp fingers
Step 3 – Brush, Bake, Stuff, & Serve Brush tops of each puff lightly with egg wash and sprinkle with cheese Bake puffs in hot oven at 425 degrees for 15 minutes Serve as is, or stuff with prosciutto or (other savory meat or cheese) To stuff, cut puffs horizontally through the middle, open and place small slice of prosciutto or other savory stuffing inside Serve and Enjoy! Cook’s note: Unstuffed puffs can be frozen in a plastic bag and reheated at 425 degrees for 5 minutes
For other great recipes connect with us atwww.TheBrownLounge.com Shown “unstuffed”