Recipe: Gougere (cream puff batter with ham and Swiss cheese)

Gougere

1/2 cup water
1/4 cup butter or margarine
1/2 cup flour
3 eggs
salt and pepper
3/4 cup diced ham, 1/4-inch cubes
1/2 cup diced Swiss cheese, 1/4-inch cubes

Bring water to a boil in a small pan. Add butter.

When butter has melted, add flour all at once. Keep stirring and cooking until it forms a ball which leaves the sides of the pan - this takes just a few minutes. Cool the dough a little and turn it into a large bowl.

Add the eggs one at a time, beating well until each one is absorbed before adding the next one.

Season with salt and pepper and fold in the cheese and ham.

With a spoon, for the dough into puffs, about the size of a pecan, and place on a well-greased cookie sheet.

Place in a preheated 425 degree F oven for 7 minutes. Reduce heat to 375 degrees F, but don't open the oven. Bake for 15 additional minutes.

Serve hot for an appetizer. Keep warm in a chafing dish.

NOTES:
- This may be made in a well-greased ring mold and served with chicken salad or another type of salad in the middle. If using a ring, bake at 425 degrees F for 20 minutes, reduce heat to 375 degrees and bake 25 minutes longer.

- This may be baked and frozen, but reheat immediately before serving.

Source: Mountain Measures by the Junior League of Charleston, WV