Gouzhères with ham and cheese
6 servings
80 minutes
Ham and cheese gougère is a delightful dish of European cuisine that combines airy, crispy pastry with a tender, aromatic filling. The recipe's origins trace back to France, where similar snacks have enjoyed popularity for centuries. The crispy pastry walls hide a juicy filling of cheese, ham, and pineapple inside, creating an unusual flavor combination—from savory to sweet. The dish's texture impresses with its lightness, while the golden crust adds an appetizing appearance. Gougère is perfect for cozy home dinners, festive tables, and even elegant buffets. Its unique balance of flavors makes it a versatile treat that can be served as a main dish or an original appetizer.
1
Filling: melt 40 g of butter and mix with 40 g of flour, fry the resulting mixture for about 30 seconds. Remove from heat and gradually add milk, whisking the mixture thoroughly.
- Butter: 125 g
- Wheat flour: 135 g
- Milk: 300 ml
2
Return the mixture to the heat and gradually bring it to a boil until it becomes thick and smooth. Remove from heat. Add 175 g of grated hard cheese, parsley, salt, and pepper to taste. Dice the canned pineapples and ham into small cubes and combine them with the mixture.
- Grated hard cheese: 225 g
- Parsley: 20 g
- Salt: pinch
- Ground black pepper: to taste
- Canned pineapple: 400 g
- Boiled ham: 225 g
3
Dough: place 75 g of butter in a saucepan and add 215 ml of water. Gradually heat until the butter melts, then bring to a boil. Add the remaining flour and a pinch of salt. Remove from heat and whisk until the dough starts to pull away from the sides, then slightly cool and add the beaten eggs, mixing well. Finally, add the remaining cheese to the dough and mix.
- Butter: 125 g
- Milk: 300 ml
- Wheat flour: 135 g
- Salt: pinch
- Chicken egg: 3 pieces
- Grated hard cheese: 225 g
4
Preheat the oven to 200 degrees. Grease a baking dish (25–30 cm) with butter. Place the dough along the walls of the dish and put the filling in the middle. Bake in the oven for about 50 minutes. The dough should rise and turn golden.
- Butter: 125 g