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1
Whiz all the filling ingredients in a food processor until very smooth
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2
Put filling mixture in a bowl, cover with plastic wrap and chill for at least an hour until you need it.
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3
The longer you chill it, the firmer and easier to pipe it will be.
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4
Heat the oven to 375F/190C
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5
Line two baking trays with baking paper.
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6
Put the water, butter and salt in a saucepan, turn on the heat underneath and bring to a boil, melting the butter.
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7
When boiling, take the pan off the heat and immediately add all the flour, stirring really well until the mixtute comes away from the sides
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8
Add one egg, mix in real well, then repeat for each egg
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9
Put the mixture in a mixing bowl, add the other ingredients and stir well again.
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10
Put mixture into a piping bag (I used a clean square plastic bag, cut into a triangle, bottom corner to top corner diagonally, with one corner cut) and pipe desired number of gougeres evenly spaced on the baking sheets.
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11
Bake at 375F/190C for 10 minutes, then drop the temperature to 350F/180C for a further 15-20 minutes
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12
Remove to cooling racks and allow to cool
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13
To fill, either make holes and pipe the ham mixture in, or split them and spoon it in.
