Parmesan and Prosciutto Profiteroles with Goat Cheese

By • October 23, 2009 6 Comments

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Author Notes: This is a grown-up version of a ham and cheese perfect for a cocktail or dinner party. We serve them at wine tastings and they always go quickly. The dough comes together easily and can be doubled. The flavor variations are endless. melissav

Serves approx. 14


  • 1/2 cup whole milk
  • 1/2 stick butter
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 1 tablespoon rosemary, minced
  • 1/4 cup plus 2 TB (separated), grated and packed parmigiano reggiano
  • 1 ounce proscuttio
  • 2 eggs
  1. Preheat oven to 375 and and line a baking sheet with a silpat or parchment paper
  2. In saucepan, combine milk, butter, sugar, and salt. Bring to simmer over medium heat. Remove from heat.
  3. Add flour, parmesan, and rosemary and stir until a mass forms.
  4. Return to medium heat and cook for 1 minute, stirring constantly.
  5. Transfer dough to a bowl and let cook for 2-3 minutes. Using an electric mixer, add the proscuttio and eggs, one at a time.
  6. Transfer dough to a ziplock and snip one corner (or use a pastry bag. Pipe 1 inch mounds one inch apart. Sprinkle with remaining 2 TB parmesan.
  7. Bake for about 25 minutes until puffed and golden. Rotate the pan about halfway through. Poke a hole in the side of each one with a toothpick to release steam. Let cook completely and then split horizontally and fill

Goat Cheese Filling

  • 3 ounces goat cheese such as Capricho de Cabra
  • 2 tablespoons cream
  • 1 tablespoon white balsamic fig vinegar (optional)
  • 1 ounce proscuttio chopped
  1. Mix the ingredients with the electric mixer (or by hand) until fluffy (you may need another TB cream). Mix in proscuttio and season with pepper to taste. Use to fill the profiteroles.

More Great Recipes: Pork|Appetizers|Bread, Rolls & Muffins|Hors d'oeuvres|Cheese & Dairy

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Comments (6) Questions (0)


almost 5 years ago Marion the Librarian

Can these be frozen???


over 5 years ago TheWimpyVegetarian

I'm going through all the appetizers looking for some ideas and am just seeing this one. love to make savory profiteroles and am adding this to my repertoire. I love how they sound! I make some with crab and chervil that are really tasty too.


over 5 years ago kitchengardener

I just tried these yesterday
there is either a typo or....
the batter was runny and did not puff up like traditional gougeres
maybe the statement,let cook for two or three minutes is the puzzle?


over 5 years ago melissav

It is supposed to be let "cool." Sorry about that and that they didn't work out for you. I know what is a disappointment it can be when a recipe doesn't turn out as expected.


over 5 years ago ageekymom

I just finished making these and they are excellent! The tang of the balsamic vinegar with the tang of the goat cheese in the filling was so delicious and the profiteroles would be great all by themselves. I will be making these again and again! Thank you so much for posting this recipe.


over 5 years ago melissav

So glad you enjoyed them.