Ham and Gruyere Appetizers

This is one of my old standby recipes - I've had it for so long I'm not even sure where it came from.  It is one of those appetizers you can make ahead of time and store in your freezer - then pull them out and heat up just before company comes over.  They are a bit of work and not what I would call simple to make.  But since you are able to make them ahead and they are soooo delicious, I think they are worth the work.

These little guys are light and airy from the brioche-like dough, but with the ham and Gruyere cheese they are still a bit hearty and filling - perfect for a late afternoon or evening cocktail party.  They will fly off the plate as soon as you put them out!  I made these for my nephew's baptism party a few weeks ago and kept a few in my freezer for Mark and I to enjoy later!

1/2 cup unsalted butter, cut into large pieces
1/2 tsp. salt
1 cup water
1 cup flour
4 large eggs
1/2 tsp. freshly ground pepper
1/2 cup finely chopped ham
1 cup (8 oz) shredded Gruyere cheese plus 36, 1/2 inch cubes of Gruyere cheese
Pastry bag with a 1/2-inch star tip

1. Preheat oven to 350 F and line two cookie sheets with parchment paper.
2. Bring butter, salt and water to a boil in a heavy, large saucepan over medium heat.  Stir occasionally to melt the butter.  
3. Add flour and whisk until incorporated.  Continue to cook, whisking until the mixture pulls away from the sides of the pan and a thin film forms on the bottom of the pan.  (About 1 - 2 minutes)  Remove from the heat and let the mixture cool for 1 - 2 minutes.
4. Transfer the dough to a large bowl; add the eggs one at a time, beating with a wooden spoon.  It's important to incorporate each egg before adding the next. 
5. Stir in pepper, ham and shredded cheese and combine well.
6. Spoon dough into pastry bag with a 1/2 inch star tip.  Pipe 1-2 inch wide rosettes onto cookie sheets.  
7. Bake until crisp and golden, about 20 minutes - push a cube of Gruyere cheese into the center of each rosette and continue baking another 5 - 10 minutes until rosettes are crisp and browned.
8. Transfer to a wire rack and cool completely.
9. Freeze in an airtight container (or large freezer bags) up to 6 weeks.
10. To serve: preheat oven to 425 F.  Place on ungreased baking sheet and bake until heated through - about 8 - 10 minutes.  Serve warm and watch them disappear!