French in a Flash: Parmesan and Gruyère Gougères with Jambon de Bayonne Arugula and Dijon Chive Butter Recipe
Ingredients
- 8-10 Parmesan and Gruyère Gougères (recipe follows)
- Dijon-Chive Butter (recipe follows)
- 8-10 thin slices of Jambon de Bayonne, Proscuitto di Parma, or Serrano Ham
- 1 cup of baby arugula leaves
- 20 chives, halved
- 1 stick butter
- 1 cup water
- 1 cup flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3 large eggs
- 3 ounces shredded gruyère (about 1 1/2 cups), plus extra for topping the gougères
- 1 ounce shredded Parmagiano Reggiano (about 1/2 cup), plus extra for topping the gougères
- Coarsely cracked black pepper
- 8 chives, snipped
- 3 tablespoons butter, room temperature
- 1/2 teaspoon Dijon mustard
Instructions
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