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Prosciutto and Parmigiano Reggiano Gougeres
How to make scrumptious Prosciutto and Parmigiano Reggiano Gougeres!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Course:
Appetizer , Snacks
Cuisine:
French , Italian
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
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.