I love transforming everyday foods into modern and elegant dishes. Take for instance breakfast sandwiches. Sure I can bake a ton of biscuits or cook up a batch of English muffins. But why do all that when I can make gougeres? They are perfectly light and feature one of my all time favorite cheeses, gruyere. This puffed bread, when split in half, is wonderful filled with fluffy scrambled eggs and Daniele Sliced Prosciutto.
- 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
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
- Whisk the flour, sugar and salt in a bowl; set aside.
- 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.
- 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.
- 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.
- Bake for 15 minutes. Reduce the heat to 350 degrees F and continue baking for another 20-25 minutes or until golden brown.
- Transfer the gougeres to a wire rack to cool completely.
- Meanwhile, scramble the eggs in a pan on medium heat.
- To assemble, slice the gougeres in half and fill with eggs and prosciutto.
Photos courtesy of Just Destiny Mag