How To Make Ham & Cheese Gougères With Tara | Bake In

gruyère cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: emmental cheese

Emmental is often less expensive and still melts well.

ham

🥗Healthier: turkey breast

💰Cheaper: bologna

Bologna is a cost-effective alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine can be a cheaper substitute.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino is often less expensive and has a similar flavor.

Start by combining 170 ml of whole milk, 80 ml of water, 115 grams of cubed unsalted butter, and 1 teaspoon of coarse salt in a saucepan over medium heat until it comes to a rapid boil.

Once boiling, add 180 grams of all-purpose flour all at once and mix until a dough forms, ensuring it doesn't brown the flour.

Continue cooking the dough on low heat to dry it out slightly, until it has a thick consistency and pulls away from the sides of the pan.

Preheat the oven to 220°C (425°F) and prepare baking trays lined with parchment paper.

Transfer the dough to a food processor and pulse a few times to cool it down slightly before adding the eggs.

Add 5 lightly whisked eggs to the dough in the food processor and mix until smooth.

Incorporate 20 grams of finely grated gruyère cheese, 60 grams of chopped ham, 15 grams of finely grated parmesan cheese, and 2 tablespoons of chopped chives into the mixture and pulse to combine.

Transfer the mixture into a large piping bag with a large tip, and pipe 1-inch mounds onto the prepared parchment paper, placing a small dab of dough on each corner to help the parchment stick.

Dip a finger in water and gently tap down any peaks on the piped mounds, then egg wash the tops for a golden finish.

Bake in the preheated oven for about 20-25 minutes until puffed and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens