Egg and Prosciutto Gougeres

Ingredients

• 1/2 cup all-purpose flour
• 1/2 tsp sugar
• 1/4 tsp salt
• 4 tbsp unsalted butter
• 1/2 cup water
• 2 large eggs
• 1 cup gruyere cheese, shredded
• egg wash
• 12 eggs
• 12 slices prosciutto, cut in half

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
2. Whisk the flour, sugar and salt in a bowl; set aside.
3. Bring the butter and water to a boil in a saucepan over medium-high heat. Remove the saucepan from the heat, and stir in the flour mixture with a wooden spoon. Place the saucepan back on the heat and cook for 2 minutes or until the dough forms a ball and pulls away from the sides.
4. Put the dough in the electric mixer and with the paddle attachment, mix on low for 1 minute. Then beat in 1 egg at a time, making sure each addition incorporates completely. Use a spatula to fold in the gruyere cheese.
5. Transfer the dough to a piping bag, snip the end of the bag with a pair of scissors and pipe 24 round mounds onto the prepared baking sheet. Use a pastry brush to lightly apply egg wash on the tops.
6. Bake for 15 minutes. Reduce the heat to 350 degrees F and continue baking for another 20-25 minutes or until golden brown.
7. Transfer the gougeres to a wire rack to cool completely.
8. Meanwhile, scramble the eggs in a pan on medium heat.
9. To assemble, slice the gougeres in half and fill with eggs and prosciutto.