Thyme Gougeres
photo by K9 Owned
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
55 gougeres
ingredients
- 1⁄4 cup unsalted butter (1/2 stick)
- 1 cup all-purpose flour
- 1 large pinch cayenne pepper
- 1 large pinch kosher salt
- 1 cup gruyere cheese, grated (plus 3 tbsp.)
- 1⁄2 cup asiago cheese, grated
- 2 teaspoons fresh thyme leaves (plus more for garnish)
- 5 large eggs
directions
- Preheat oven to 400 degrees F. Line 2 large baking sheets with parchment paper. Bring butter and 1 cup water to a boil in a large heavy saucepan. Remove from heat. Add flour, cayenne, and salt; stir vigorously to blend. Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on the bottom and sides of pan about 1 minute. Transfer mixture to a stand mixer fitted with a paddle attachment. Add 1 cup Gruyere, Asiago and 2 teaspoons thyme; beat on low speed to blend. Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed.
- Spoon dough into a pastry bag fitted with a 1/2 inch tip or a plastic bag with a 1/2 inch cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1 - 1 1/4 inch rounds, spacing 1 inch apart. Whisk remaining egg with 1 tablespoons water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 tablespoons Gruyere. Garnish each with a few thyme leaves.
- Bake gougeres until puffed and golden brown and centers are cooked through but still moist, 20 - 25 minutes. Let cool slightly and serve.
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Reviews
-
There are only two of us so I split the recipe in half. I'm sorry I did now because these are just delicious! I'm a heat wimp and generally either leave out cayenne or reduce it considerably. This time I used the amount specified and I would urge others to do the same (or increase it if you want a bit of a burn). The cayenne gave it just enough spice to wake up my mouth and the cheese flavours shine right through. They are a breeze to make and and they can be used for snacks, tapas or even with a spaghetti dinner. Definitely a keeper!<br/>Made for The Bistro Babes - ZWT 8
RECIPE SUBMITTED BY
DailyInspiration
United States