Before trying my aunt’s baked asparagus dish, I had never been a fan of asparagus in the past. I now consume it nearly weekly. For kids who are picky eaters of vegetables like asparagus, I highly recommend this meal. This is fantastic if you like asparagus! extremely simple to produce.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 20 |
| Yield: | 20 gougeres |
Ingredients
- 1 cup water
- 5 tablespoons unsalted butter
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 3 large eggs
- ½ cup grated Gruyere cheese
- 1 ½ thin slices deli ham, finely chopped
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine water, butter, and salt in a saucepan and bring to a boil. As soon as the mixture boils, remove from heat and pour in 1 cup plus 2 tablespoons flour in a single motion. Mix thoroughly with a wooden spoon until well combined. Stir in eggs, 1 at a time, beating well after each addition, until a smooth, sticky paste forms. Mix Gruyere cheese and ham into the dough until well combined.
- Drop large tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between each dollop, as gougeres will rise during baking.
- Bake in the preheated oven until golden brown and puffed up, about 20 minutes. Transfer gougeres to a plate and allow to cool.
- The original French recipe is in metric. If you have a scale, measure out 250 ml water, 65 g butter, and 150 g flour.
Nutrition Facts
| Calories | 75 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 146 mg |
| Sugars | 0 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Make sure you don’t make this bigger than a tablespoon size otherwise the inside will taste a little raw. I missed the word tablespoon size and just saw dollop and I guess my dollop was too huge. I would try this again but make them a smaller size.