Ham and Gruyère Thumbprints

Preparation

1. Step 1

   Preheat the oven to 400°F. Bring the butter, salt, and 1 cup water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (the butter will melt). Add the flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from the sides and a thin film forms on the bottom of the pan, 1 to 2 minutes. Remove from heat; let cool 5 minutes.

   Step 2

   Transfer the dough to a large bowl; add the eggs, one at a time, beating with a wooden spoon to incorporate each egg before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.

   Step 3

   Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On a baking sheet lined with a Silpat baking mat or parchment paper, pipe 1 1/2-inch-wide rosettes, 1 inch apart. Make a deep indentation in the center of each with your thumb (dampen the thumb to keep it from sticking to the dough). Bake until crisp and golden, 25 to 30 minutes. Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into center of each.

   Step 4

   Place on clean baking sheets; freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.

   Step 5

   To serve, preheat the oven to 425°F. Place the thumbprints on ungreased baking sheets; bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm.