makes 2 dozen puffs
1 batch (2 cups) pate a choux
1 cup grated Gruyere cheese
9 slices of prosciutto ham, chopped and separated
⅛ cup finely chopped parsley
For optional egg glaze: 1 egg beaten, 2 tablespoons water
For optional melted cheese garnish: two tablespoon grated Gruyere cheese
Preparation
Preheat oven to 425 degrees
Place oven rack in center of oven
Mix ingredients togetherBe sure to break apart the slices of prosciutto, they tend to get stuck together when sliced
Line a cookie sheet with a silpat (silicone sheets which prevent sticking, available in Splendid Items)
Scoop dough into a disposable pastry bag
Pipe two small circles of dough on top of each other, repeat until tray is filled
Alternatively, you can use a teaspoon and deposit spoon small scoops of dough onto the tray.
For a shiny finish, whip together the beaten egg and water, lightly brush dough blobs with egg water wash.
A few shreds of the Gruyere cheese place on the uncooked blobs look nice when baked.
Place in 425 degree oven and allow to bake for 20 minutes.
From the oven will come delicious smells, and, within minutes - the perfect cocktail puff!
