Bayonne Gougere

Bayonne Gougere

Ingredients:
1 Cup Milk
1/2 Cup Butter; (1 stick)
1/4 Teaspoon Salt
1/8 Teaspoon Freshly ground black pepper
1 Cup Flour
4 Large Eggs; at room temperature
1/4 Pound Gruyere cheese; grated
1/4 Pound Jambon de Bayonne; finely chopped
1/2 Fat; 0 Other Carbohydrates

Directions:
Preheat the oven to 400 degrees F.
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