Gougère au Jambon

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Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

The traditional gougère is made as a single large ring, although you could also make it as a number of little choux pastry puffs. Either way, gougère is simple to make, and works wonderfully with a simple green salad or as an apéritif with a glass of wine or floe. For simplicity’s sake, I have made this gougère in an ovenproof dish that roughly shapes the choux pastry and makes a wonderfully easy and tasty supper dish.


Ingredients

For the choux pastry

  • 210 ml water
  • 75 g butter
  • 100 g plain flour
  • 3 medium eggs, beaten
  • 75 g Beaufort cheese, grated

For the ham filling

  • 2 tbsp olive oil
  • 25 g butter
  • 2 shallots, chopped
  • 2 cloves of garlic, crushed, peeled and chopped
  • 30 g plain flour
  • 150 ml ham or chicken stock
  • 75 ml dry white wine
  • freshly ground black pepper
  • 2 tsp seed mustard
  • 450 g cooked ham, roughly chopped

Method

Heat the oven to 200°C/gas 6. Grease a 20cm by 25cm shallow ovenproof dish.

To make the pastry, place the water and butter in a medium saucepan and bring to the boil. Remove from the heat and stir until all the butter has melted. Add the flour and rapidly beat until the mixture is smooth, then return to the heat and beat constantly until the mixture falls away from the side of the pan. Remove from the heat and allow to cool for 5 minutes. Add a little beaten egg and mix well. Repeat until the mixture has reached a dropping consistency. Now add half of the grated cheese and mix. Spoon the choux pastry mix around the edge of the prepared dish, place in the oven and bake for 30 minutes.

For the filling, heat the olive oil and butter in a pan. Add the shallots, fry for 3 minutes, then add the garlic and cook for a further minute. Remove the pan from the heat and mix in the flour, making a roux. Return to a low heat, add a little stock and mix until smooth. Repeat until all the stock is incorporated.

Add the wine, pepper and mustard. Mix well, bringing to the boil for 10 seconds, stirring constantly so that the sauce does not stick to the bottom of the pan. Add the ham, then spoon the mixture into the dish and sprinkle the remaining cheese on top. Reduce the heat to 150°C/gas 2, return the dish to the oven and bake for a further 25 minutes until bubbling and golden.