No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipe

Bayonne Gougere

  • Yield: 12 servings

Ingredients

  • 1 cup milk
  • 1/2 cup (1 stick) butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup flour
  • 4 large eggs, at room temperature
  • 1/4 pound Gruyere cheese, grated
  • 1/4 pound Jambon de Bayonne, finely chopped

Directions

  • Preheat the oven to 400 degrees F.
  • Line a baking sheet with parchment paper. In a large saucepan, combine the milk, butter, salt, and black pepper over medium-high heat. Bring to a boil, then remove from the heat, add the flour, and with a wooden spoon, stir briskly for about 1 minute to incorporate. Return to the heat and continue stirring for 1 minute, over medium-high heat. Remove from the heat and add the eggs one at a time, beating after each addition. Add the cheese and ham and beat until it is incorporated and a slightly soft dough forms. Drop the dough by the spoonful onto the prepared baking sheet to form a ring (about 12 to 14 spoonfuls. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F. and bake until golden brown, about 25 minutes.
  • Remove from the oven and serve warm on a platter.