Gougères with Ham and Gruyère

• 125 ml Whole milk
• 60 g Unsalted butter
• ½ tsp Fine sea salt
• 75 g Plain flour
• 3 Egg, room temperature
• 1 tsp Dijon mustard
• ¼ tsp Black pepper
• 90 g Gruyère cheese
• 80 g Cured ham

1. Heat the oven to 200°C (390°F) and line a baking tray. Grate the gruyère and dice the ham into small pieces so they fold through the dough evenly.
2. Put the milk, butter and salt in a saucepan over medium heat and bring just to a boil, stirring to melt the butter. Tip in the flour all at once and beat vigorously with a wooden spoon until the mixture forms a smooth ball and leaves a thin film on the pan.
3. Cook the dough for 1 to 2 minutes, beating constantly, to dry it out slightly. Tip into a mixing bowl and leave for 3 minutes so it cools a little before adding the eggs.
4. Beat in the eggs one at a time until fully absorbed and the dough is glossy and smooth. It should fall from the spoon in a thick ribbon; if it feels stiff, keep beating to loosen it.
5. Stir in the Dijon mustard and black pepper, then fold in the gruyère and ham. Transfer the mixture to a piping bag, or use two spoons.
6. Pipe or spoon 16 to 20 small mounds onto the tray, leaving space for expansion. Bake for 22 to 26 minutes until well risen, deep golden and crisp, without opening the oven door for the first 18 minutes.
7. Turn off the oven, crack the door open slightly, and leave the gougères inside for 3 minutes to help them dry. Serve warm.

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