Prosciutto and Parmigiano Reggiano Gougeres

Name: Prosciutto and Parmigiano Reggiano Gougeres
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 150 gms – 5.3 oz. Parmigiano Reggiano; 150 gms – 5.3 oz. Prosciutto; 250 ml – 1 cup water; 50 gms – 3 ½ tbsp butter; 120 gms – 1 cup flour; 4 eggs

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Course
Appetizer, Snacks
Cuisine
French, Italian

Prosciutto and Parmigiano Reggiano Gougeres

Hugo Rice

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How to make scrumptious Prosciutto and Parmigiano Reggiano Gougeres!

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Ingredients

150 gms – 5.3 oz. Parmigiano Reggiano finely grated
150 gms – 5.3 oz. Prosciutto thinly sliced and chopped
250 ml – 1 cup water
50 gms – 3 ½ tbsp butter
120 gms – 1 cup flour
4 eggs

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Notes

I made these the week before the party and froze them. On the day you want to eat them, simply thaw them at room temperature and put them back in the oven for 5 minutes to warm them up before serving… they will be just as good as on the day you baked them!
I suggest not to add any salt to these as both the cheese and prosciutto contain enough salt.