Gougères au Jambon with Spinach and Mushroom Sauté

• 30 g butter⇄
• 60 g cream cheese⇄

Preheat oven to 190°C. In a saucepan over medium heat, melt butter and cream cheese together, stirring continuously until smooth and fully combined, then remove from heat.

💡 Use low, even heat to prevent the cream cheese from splitting—stir constantly for a seamless blend.

• 200 g mushrooms⇄
• 300 g spinach⇄
• 2 cloves garlic⇄
• 2 tbsp olive oil⇄

Slice mushrooms thinly and rinse spinach thoroughly, patting dry. Mince garlic and set aside for quick assembly later.

💡 Keep spinach slightly damp after rinsing—it helps with wilting during cooking.

• 80 g almond flour⇄
• 3 g Dijon mustard⇄
• 1 g garlic powder⇄
• 0.5 g cayenne pepper⇄
• 2 g salt⇄
• 2 units large eggs⇄

Stir almond flour, Dijon mustard, garlic powder, cayenne, and salt into the melted mixture until a thick dough forms. Beat in eggs one at a time until the mixture is smooth and pipeable.

💡 Add eggs individually and beat thoroughly after each to ensure a light, airy texture for the puffs.

• 60 g Gruyère cheese⇄
• 60 g cooked ham⇄

Fold in two-thirds of the finely grated Gruyère and all the diced ham into the dough. Drop heaped tablespoons onto a lined baking sheet, spacing 4 cm apart, and top each with the remaining cheese.

💡 Use a small ice cream scoop for uniform portions if you don’t have a piping bag.

Place the tray in the preheated oven at 190°C and bake for 20–25 minutes until puffed, golden, and firm to the touch.

💡 Avoid opening the oven door for the first 15 minutes to prevent the gougères from deflating due to a sudden temperature drop.

• 2 tbsp olive oil⇄
• 2 cloves garlic⇄
• 200 g mushrooms⇄

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then add sliced mushrooms and cook for 5–7 minutes until golden and tender.

💡 Don’t overcrowd the pan—cook mushrooms in batches if needed to ensure they brown rather than steam.

• 300 g spinach⇄
• 1 pinch salt⇄
• 1 pinch black pepper⇄

Add spinach to the skillet with mushrooms, stirring for 2–3 minutes until just wilted and vibrant green. Season with a pinch of salt and pepper to taste.

💡 Stir spinach quickly to avoid overcooking—it should retain a bright green color and slight bite.

Remove gougères from the oven and let cool for 3 minutes to allow the molten cheese centers to set slightly before serving warm.

💡 Serve within 10 minutes of baking for the best texture and flowing cheese experience.