cateory: specialty
Bayonne Gougere
Reviews: 198
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
How to make
Bayonne Gougere
Bayonne Gougere
- 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 12 to 14 spoonfuls.
- Bake for 10 minutes, then reduce the oven temperature to 350 degrees F. and bake until golden brown, about 25 minutes.
- Remove from the oven and serve warm on a platter.
- Yield: 12 servings
Comments for
Bayonne Gougere
Bayonne Gougere
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