Bake Club Ham & Cheese Puffs (Gourgeres)

Makes 24 little babes


6 tablespoons (¾ stick) unsalted butter

1 cup milk


4 ea eggs


1¼ cups flour

1 teaspoon salt

  • cayenne, black pepper, etc! 

1½ cups shredded cheese (the sharper the better)

¼ cup diced savory meat product (ham, bacon, chorizo, sausage etc)


1 egg + a splash of water for egg wash


Heat oven to 375F-400F (depending on how hot/cold your oven runs) and grease a baking sheet. 


Bring butter and milk to a boil in a medium saucepan, stirring until butter is melted. Remove from heat, add flour and salt, and stir to combine.


Turn heat back on to medium and stir mixture vigorously with a wooden spoon, until it pulls away from the sides of the pan and forms a ball, and a dry film develops on the bottom and sides of the pan, 2-3 minutes.


Transfer the dough ball to a mixer with paddle attachment. And middle on medium until the steam subsides. Then mix in eggs, one at a time, incorporating fully between additions. Mix in cheese and meat.


Scoop or pipe small balls onto the baking tray, about 2” apart and egg wash the tops and sides of the balls to smooth any edges and ensure a nice gloss once baked.


Bake puffs for 20 minutes until they have, well, puffed and are golden brown on the outside. (They should also sound hollow when tapped.)

Eat warm or cold, it’s your party