Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 30 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
30
Filling
- 2tablespoons basil (plus extra leaves to serve)
- 1 cup smooth ricotta
- 3/4 cup plain flour (sifted)
- 75grams chilled butter (chopped)
- cherry tomatoes (to serve)
- 3/4 cup finely grated parmesan
- olive oil (to serve)
- 3 free range eggs
- 100grams prosciutto (torn)
Method
Step 1 of 5
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Step 2 of 5
In a medium saucepan, combine 3/4 cup water, butter and a good pinch of salt. Place over high heat and bring to the boil. Add flour and mix vigorously with a wooden spoon until mixture is smooth and comes away from the base of the pan. Transfer dough to a large mixing bowl, spread up the sides and cool for 2 minutes.
Step 3 of 5
Add eggs, one at a time, to dough and beat using an electric mixer until smooth and glossy. Beat in 1/2 cup parmesan until just combined.
Step 4 of 5
Place mixture in a large piping bag fitted with a plain 1cm nozzle. Pipe 3cm peaks onto trays, 3cm apart. Scatter over remaining parmesan. Bake for 25 minutes or until puffed and golden brown. Cool on trays.
Step 5 of 5
To make the filling, mix ricotta and basil together in a bowl. Cut cooled gougères in half. Dollop bases with filling and top with a small piece of torn prosciutto and tomato. Replace tops, drizzle over oil and scatter over extra basil to serve.
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