olive oil and prosciutto gougeres

Gougères, or French cheese puffs, were the first appetizer that I ever made for a dinner party. I have learned that gougères can be widely customized by changing up the cheese and herbs used, and even swapping butter for olive oil. Check out my recipe below for olive oil and prosciutto gougères. As a private chef in Charleston, I use this olive oil and prosciutto gougeres recipe often, and it is bound to make people smile. You can bake them ahead of time, freeze or refrigerate them, and then reheat them in a 300-degree oven right before serving. I have swapped prosciutto for cooked country ham and swapped Comté or Gruyère cheese in the past, too. The food processor is helpful in this recipe to aid in creating a smooth dough. Olinda olive oil adds a signature Italian flavor that lingers after every bite.

prosciutto and parmigiano gougeres

country ham and gruyere gougeres

4 tablespoons olive oil (or putter, cut into small pieces)

1/2 cup water

1/2 cup flour

2 eggs

1 egg white

1/4 teaspoon kosher salt

Fresh thyme leaves, optional

Cracked black pepper

4 ounces grated Parmigiano

2 slices prosciutto (about one ounce) , finely chopped, optional

Preheat the oven to 425°F. Line a large baking sheet with a silicone mat or parchment paper.

Combine the eggs with the egg white in a small bowl until thoroughly blended.

In a small pot, combine the water and olive oil and bring to a simmer. Add the flour and stir until you have a ball of dough. Continue mixing in the pan until the dough dries out and begins to form a thin film on the bottom of the pot.

Transfer the dough to a food processor and pulse briefly with the prosciutto until incorporated. Add the egg mixture and cheese, then process until the dough is glossy.

Using a piping bag or a tablespoon, form mounds about 1 tablespoon each onto the prepared baking sheet. Bake the gougères for about 20 minutes, until they are puffed and golden brown. It is important that they are fully golden and that you do not open the oven door while baking, or they may deflate.

Cool on a wire rack until safe to eat. Serve warm.