5 from 4 votes
Prosciutto Cheese Puffs
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Prosciutto Cheese Puffs are perfect alone or as a roll for your favorite cold cuts. Light, airy, moist and full of flavor, these puffs are sure to be a perennial favorite!
Course: Appetizer, Side Dish
Cuisine: American, French
Keyword: cheese puffs with proscuitto, savory cheese puffs
Servings: 10
Calories: 190 kcal
Author: Michele Hall
  • 1 Cup Water
  • 3 ounces Salted Butter
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup all purpose flour
  • 4 large eggs
  • 1/2 cup cheddar cheese
  • 1/2 cup gruyere cheese
  • 6 slices of prosciutto , chopped finely (crisped or as is, either way works)
  1. Preheat oven to 425 (if baking immediately) See notes if making ahead to be baked later.
  2. Bring water, butter, salt, pepper and nutmeg to a boil.
  3. Remove from heat and pour all the flour in at once.
  4. Using a wooden spatula beat quickly to blend thoroughly, about 30 seconds.
  5. Place pan back on the burner and reduce heat to medium high and continue stirring for 2-3 minutes. You will know when its done when the flour dough is pulling away from the sides of the pan.
  6. Turn off burner and put pan on a cold burner. (Leaving pan on the hot burner will scramble your eggs.)
  7. Add one egg at a time and stir quickly until completely incorporated. The dough will appear to separate each time, but continue stirring and it will definitely mix in.
  8. The last eggs will incorporate more quickly.
  9. If baking immediately stir cheeses and prosciutto into the batter evenly. Then place dough in a pastry bag, or a zip lock bag with a tip placed in the corner.
  10. Pipe 2 - 2 1/4" in diameter and 1 " at the highest point mounds onto parchment lined baking sheet.
  11. Space the mounds 3 inches apart.
  12. Using a dab of water on your fingertip, flatten each mound so that the point is now pretty much gone.
  13. Bake at 425 for 15 minutes (they should be about double in size) then reduce the heat to 375 and bake for 10 more minutes.
  14. The puffs will be firm to the touch(crusty) and golden brown.
  15. Take a knife and make a small slit to remove the steam from the puff. Let cool for 10 minutes then serve immediately.
  16. They can be made ahead and stored in a sealed container, but they will lose the crusty edge and may "fall" a little.
  17. They still taste amazing!
Recipe Notes

If making choux dough ahead, you will need to store in an airtight container and place plastic wrap directly over the entire surface of choux. No air can get to the choux or it will get crusty and hard and make it difficult to work with.

When you are ready to use the choux pastry you will need to rewarm it on low before adding the cheese and prosciutto. Preheat oven while you are rewarming the pastry choux. Make sure all lumps disappear before adding cheese and prosciutto. The pastry choux needs to be warm enough that the cheese slightly melts when stirred together. Bake as directed in recipe.