J. Lohr | Rye Gougères with Prosciutto, Arugula and Fig Compote

Ingredients

• 1 ¼ cups non-fat milk
• ¼ cup plus 1 Tbsp. unsalted butter
• 1 tsp. fine sea salt
• 1 cup whole-grain dark rye flour
• 3 Tbsp. unsweetened cocoa
• 5 large eggs, at room temperature
• ¾ cup grated Gruyère cheese
• 1 tsp. freshly ground black pepper
• 1½ tsp. chopped thyme
• pinch cayenne
• egg wash: 1 egg plus pinch salt, beaten together