French In A Flash: Parmesan And Gruyère Gougères With Jambon De Bayonne, Arugula, And Dijon-Chive Butter Recipe
- 8-10 Parmesan and Gruyere Gougeres (recipe follows)
- Dijon-Chive Butter (recipe follows)
- 8-10 thin slices of Jambon de Bayonne, Proscuitto di Parma, or Serrano Ham
- 1 cup of baby arugula leaves
- 20 chives, halved
- 1 stick butter
- 1 cup water
- 1 cup flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3 large eggs
- 3 ounces shredded gruyere (about 1 1/2 cups), plus extra for topping the gougeres
- 1 ounce shredded Parmagiano Reggiano (about 1/2 cup), plus extra for topping the gougeres
- Coarsely cracked black pepper
- 8 chives, snipped
- 3 tablespoons butter, room temperature
- 1/2 teaspoon Dijon mustard
- Once the gougeres are mostly cool, but still just a bit warm, slice them in half horizontally, revealing the air-pocket within. Spread each half lightly with the Dijon-Chive butter. Place one folded slice of ham on the bottom of each gougere, and top with a small handful of baby arugula leaves and chive halves. Place the gougere lid on top, and
- , your perfect ham and cheese sandwich.
- Preheat the oven to 400u0b0F.
- To make pate a choux, or choux pastry, place the stick of butter and the cup of water in a medium sauce pot and put the lid on it. Bring to a boil. Take the pot off the heat, then add the salt, sugar, and flour all at once, and stir vigorously with a wooden spoon until the flour is absorbed into the butter-water mixture. Lower the heat to medium-low, and return the pan to the heat, stirring the dough continuously for about 30-60 seconds, until the dough comes away from the sides of the pot.
- Scoop the dough out of the pot and into a large mixing bowl. Let stand and cool for about 3 minutes. Then add one egg at a time, and use a hand mixer to incorporate the eggs into the dough. At the very end, add in 3 ounces of Gruyere and 1 once of Parmesan.
- Use an ice cream scoop to mound the gougeres onto a parchment-lined baking or cookie sheet. You should end up with 8-10 gougeres, depending on your scoop. Then top with the remaining Gruyere and Parmesan, and sprinkle with just a touch of coarse cracked black pepper.
- Bake the gougeres at 400u0b0F for 10 minutes. Then lower the heat to 350u0b0F and bake another 35-40 minutes, until they are golden, puffed, and hard to the touch. You don't want to take them out too early--if you have to return them to the oven, chances are, they'll deflate a bit. Place the gougeres on a cooling rack.
- Stir everything together until combined.
parmesan, butter, thin, arugula, chives, butter, water, flour, sugar, salt, eggs, gruyuere, black pepper, chives, butter, mustard
Taken from www.seriouseats.com/recipes/2009/04/french-in-a-flash-parmesan-and-gruyere-gouger.html (may not work)