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Prosciutto and Parmigiano Reggiano Gougeres

Prosciutto and Parmigiano Reggiano Gougeres

How to make scrumptious Prosciutto and Parmigiano Reggiano Gougeres!

Course Appetiser, Snack
Cuisine French, Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Recipe adapted from Cook Around


  • 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.

Recipe 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.