Prosciutto and Cheddar Puffs Prosciutto and Cheddar Puffs

Author: Canadian Living

Cheese puffs, or gougeres, are a French hors d'oeuvre traditionally made of choux pastry and Gruyere cheese. Caraway seeds, specks of prosciutto and aged Cheddar cheese make this a new version. For the fullest flavour and the highest, lightest puffs, use a well-aged cheese, such as three-year-old Cheddar.

  • Portion size 45 servings
  • Credits : Canadian Living Magazine: October 2008



Line 2 large rimless baking sheets with parchment paper; set aside.

In heavy saucepan, bring water, butter, salt, pepper and cayenne pepper just to boil; remove from heat. Add flour all at once; stir vigorously with wooden spoon until mixture comes away from side of pan in smooth ball.

Reduce heat to medium-low; cook, stirring constantly, until coating begins to form on bottom of pan, 1 to 2 minutes. Transfer to large bowl; stir for 30 seconds to cool slightly.

Make well in centre of dough. Using electric mixer, beat in eggs, one-quarter at a time, beating well after each. Beat until smooth, shiny and dough holds its shape in bowl. Stir in cheese, prosciutto, and caraway seeds (if using).

Drop by scant tablespoonfuls (15 mL), 2 inches (5 cm) apart, on prepared pans. Bake in top and bottom thirds of 425°F (220°C) oven, rotating and switching pans halfway through, until puffed and golden, about 20 minutes. (Make-ahead: Let cool on rack. Store in airtight container for up to 2 days. Reheat in 375°F/190°C oven until warm and crisp, about 5 minutes.)

Nutritional facts Per piece: about

  • Sodium 75 mg
  • Protein 2 g
  • Calories 50.0
  • Total fat 3 g
  • Cholesterol 26 mg
  • Saturated fat 2 g
  • Total carbohydrate 3 g


  • Iron 1.0
  • Folate 3.0
  • Calcium 2.0
  • Vitamin A 3.0
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Prosciutto and Cheddar Puffs