Ham and Cheese Puffs

"My family used to make these for special occasions, or random visitors! Basically a gougere! They can be baked and frozen then just brought out and thrown in a toaster oven when needed! Sometimes I like a stronger mustard taste so I double the dry mustard. I'm guessing at the amount of servings as I don't think I've ever made a single batch of this recipe - haha."
 
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photo by Pot Scrubber photo by Pot Scrubber
photo by Pot Scrubber
photo by Pot Scrubber photo by Pot Scrubber
Ready In:
30mins
Ingredients:
8
Serves:
30
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ingredients

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directions

  • Preheat oven to 400 degrees Fahrenheit.
  • Combine water, butter, and salt in a saucepan and bring to a boil.
  • Add the flour all at once, stirring vigorously, until the batter leaves the sides of the pan and a ball of paste forms.
  • Remove from heat and allow to cool for about a minute.
  • Add eggs, one at a time, beating vigorously after each one until the dough is smooth.
  • Stir in cheese, ham, and dry mustard.
  • Place heaping teaspoonfuls on a lightly greased baking sheet.
  • Bake for 15 to 20 minutes until firm and golden.
  • IF FREEZING: Allow to cool completely and store in an airtight container between layers of wax paper.

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Reviews

  1. these were pretty good. I made them with my daughter. I think I would use a sharp cheddar next time and add some kind of seasoning. they came out a little bland. Maybe it was the cheese I used. I used a gouda cheese.
     
  2. Yum!! I used gruyere cheese and doubled the amount of mustard - you're right that the extra mustard is great, it's not overpowering or too sharp. I omitted the ham (just preference).<br/><br/>These are awesome, thanks for posting this! :)<br/><br/>ETA: I made another batch today and used Emmental cheese plus I added a whole tin of anchovies - HOLY SCHMOLY!!! If you like anchovies, give this a try! This time I was lazy so I just poured the batter into a greased casserole dish and it puffed up beautifully like a souffle. The resulting texture is very similar to yorkshire pudding, and I just cut into small squares.
     
  3. Terrific little morsels! They come together in a flash and are quite simple to make with few ingredients. I subbed sharp grated cheddar because that's what I had. I'm nibbling on them as I write this review and keep thinking how good they would go with scrambled eggs for breakfast. :yummy:
     
  4. These are simple and delightful! My family loved them and I included them in an Easter breakfast buffet at church. Thanks for posting!
     
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RECIPE SUBMITTED BY

<p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.&nbsp;<br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
 
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