Prosciutto and Parmigiano Reggiano Gougeres I made these Gougères for my daughter’s birthday party and my husband said they were amazing.  I really liked them too and I also liked the fact that they can be made in advance and frozen… I am always on the lookout for these kind of recipes when planning parties and get-togethers.  I am not very keen on having to cook everything on the day… I don’t want to be so tired that I cannot enjoy my friends’ company!  So what are Gougères?  They are baked savoury choux pastries traditionally made of choux dough and cheese.  Today’s recipe though has been “Italianised” with the addition of Italian Prosciutto and the use of Parmigiano Reggiano!  And they tasted amazing!  Enjoy! Prosciutto and Parmigiano Reggiano Gougeres

Prep time
Cook time
Total time
Recipe type: Appetiser, Snack
Cuisine: Italian, French
Serves: makes 35 to 40
  • 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
  1. Put the water and butter in a pot and bring to a boil.
  2. Remove the pot from the fire and add the flour all at once. Mix well to make sure there are no lumps.
  3. Put the pot back on the fire and keep stirring for a couple of minutes from when you hear the mixture “fry”.
  4. Remove from the fire and let the mixture come back to room temperature.
  5. Add the eggs one by one and keep stirring, make sure the egg is completely incorporated before adding the next one.
  6. Add the grated Parmigiano Reggiano and Prosciutto and mix.
  7. Pipe onto a tray covered with baking paper. I suggest you use a piping bag without nozzle for this (or even a Ziploc bag with the corner cut).
  8. Bake in a pre heated oven at 200°C – 390°F for 20 to 30 minutes or until golden brown.
  9. Serve lukewarm or cold.
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.

Prosciutto and Parmigiano Reggiano Gougeres Prosciutto and Parmigiano Reggiano Gougeres

Pin It

Related Posts:

Get More Updates!

Sign up to get exclusive updates & tips!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: