How to make scrumptious Prosciutto and Parmigiano Reggiano Gougeres!
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.