Ingredients :

• Petits suisses — The surprise ingredient in this recipe. Three plain petits suisses replace the heavy cream or milk usually used, and the result is significantly more tender. No specific brand is needed, but drain them briefly if they release a lot of liquid—a dough that’s too wet won’t rise properly.
• Turkey ham — We use turkey ham instead of classic cooked ham—same texture, same role. Two thick slices cut into pieces about one centimeter wide, rather than thin strips that vanish during baking and lose their bite.
• Grated emmental — Emmental melts gently without becoming stringy or too greasy—that’s why it works so well here. Gruyère also works, while Comté adds more character. Avoid mozzarella: it releases too much water and unbalances the batter.
• Mustard — Only half a teaspoon, yet it’s there in the background. You won’t taste it directly, but it lifts the whole dish and prevents the cake from being blandly buttery. Don’t skip it.