Best 5 Gougeres With Ham Recipes

GOUGERES WITH HAM

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine water, butter, and salt in a saucepan and bring to a boil. As soon as the mixture boils, remove from heat and pour in 1 cup plus 2 tablespoons flour in a single motion. Mix thoroughly with a wooden spoon until well combined. Stir in eggs, 1 at a time, beating well after each addition, until a smooth, sticky paste forms. Mix Gruyere cheese and ham into the dough until well combined.
• Drop large tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between each dollop, as gougeres will rise during baking.
• Bake in the preheated oven until golden brown and puffed up, about 20 minutes. Transfer gougeres to a plate and allow to cool.

CLASSIC GOUGèRES

Steps:

• Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
• In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
• Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
• Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.

GOURGERE WITH MUSHROOMS AND HAM

Steps:

• Melt 4 tablespoons butter in a large skillet. Saute onion until soft, but not browned. Add mushrooms and continue cooking for 2 minutes longer. Add chicken broth and water: mix well. Bring to boil, stirring constantly. Simmer for 4 minutes. Remove sauce from heat. Add tomato strips and ham strips. Set aside. To make the pate a choux, heat water and butter in a large saucepan until the butter melts. Bring water to a boil, add flour, salt and pepper all at once and stir vigorously until mixture forms a ball in center of pan, about one minute. Allow mixture to cool for 5 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. This beating is important or gougere will not puff. Stir in grated cheese. I suppose a cuisinart would make quick work of this! Butter an 11 or 12 inch ovenproof skillet or shallow baking dish. Spoon the pate a choux in a ring around the ege, leaving the center open. Pour the ham, tomato and mushroom filling into the center and sprinkle with remainint 2 tablespoons Cheddar cheese. Bake at 400 debrees for 20 minutes. Reduce oven temperature to 350 degrees and bake for 20 to 25 minutes or until the gougere is puffed and brown and the filling is bubbling. Serve at once. Note: great wtih fresh fruit and pecan rolls.

GOUGèRES

Steps:

• Preheat oven to 400 degrees. Heat 1/2 cup water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until butter melts and mixture boils. Remove from heat, and stir in flour with a wooden spoon. Return pan to medium heat, and cook, stirring, until mixture pulls away from side of pan and forms a film on bottom, about 4 minutes.
• Transfer batter to a bowl, and beat with a mixer on low speed until slightly cooled, about 2 minutes. Raise speed to medium, and add eggs, 1 at a time, beating after each addition. Beat 1 minute more. Batter should be shiny and form a string when pulled up with a finger; if string doesn't form, add water, 1 teaspoon at a time, until it does. Stir in Parmesan.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe about 30 mounds (1 inch in diameter) 1 inch apart onto parchment-lined baking sheets. Brush with egg yolk, and sprinkle each with about 1/2 teaspoon Gruyere.
• Bake until gougeres are puffed and lightly golden, about 10 minutes. Reduce oven temperature to 350 degrees, and bake until golden and a toothpick inserted into the centers comes out dry, 20 to 25 minutes more. Serve warm or at room temperature.

GOUGERES WITH HAM

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine water, butter, and salt in a saucepan and bring to a boil. As soon as the mixture boils, remove from heat and pour in 1 cup plus 2 tablespoons flour in a single motion. Mix thoroughly with a wooden spoon until well combined. Stir in eggs, 1 at a time, beating well after each addition, until a smooth, sticky paste forms. Mix Gruyere cheese and ham into the dough until well combined.
• Drop large tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between each dollop, as gougeres will rise during baking.
• Bake in the preheated oven until golden brown and puffed up, about 20 minutes. Transfer gougeres to a plate and allow to cool.