Bayonne Gougere

Recipe Ingredients

1 cup	237ml	Milk
1/2 cup	99g / 3.5oz	Butter - (1 stick)
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1 cup	62g / 2.2oz	Flour
4 cups	792g / 27oz	Eggs - at room temperature (large)
1/4 lb	113g / 4oz	Gruyere cheese - grated
1/4 lb	113g / 4oz	Jambon de Bayonne - finely chopped

Recipe Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a large saucepan, combine the milk, butter, salt, and black pepper over medium-high heat. Bring to a boil, then remove from the heat, add the flour, and with a wooden spoon, stir briskly for about 1 minute to incorporate. Return to the heat and continue stirring for 1 minute, over medium-high heat.

Remove from the heat and add the eggs one at a time, beating after each addition. Add the cheese and ham and beat until it is incorporated and a slightly soft dough forms. Drop the dough by the spoonful onto the prepared baking sheet to form a ring (about 12 to 14 spoonfuls).

Bake for 10 minutes, then reduce the oven temperature to 350 degrees and bake until golden brown, about 25 minutes. Remove from the oven and serve warm on a platter.

This recipe yields 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C69) - from the TV FOOD - NETWORK

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