Thyme Gougères
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
46
Spice
40
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°F
2
Line 2 large baking sheets with parchment paper
3
Bring butter and 1 cup water to a boil in a large heavy saucepan
4
Remove from heat
5
Add flour, cayenne, and salt; stir vigorously to blend
6
Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on bottom and sides of pan, about 1 minute
7
Transfer mixture to a stand mixer fitted with a paddle attachment
8
Add 1 cup Gruyère, Asiago, and 2 teaspoons thyme; beat on low speed to blend
9
Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed
10
Spoon dough into a pastry bag fitted with a 1/2" tip or a plastic bag with 1/2" cut diagonally from 1 corner
11
Pipe dough onto prepared baking sheets in 1"-1 1/4" rounds, spacing 1" apart
12
Whisk remaining egg with 1 tablespoon water in a small bowl
13
Brush egg wash lightly over rounds, patting down to form rounded tops
14
Sprinkle with remaining 3 tablespoons Gruyère
15
Garnish each with a few thyme leaves
16
Bake gougères until puffed and golden brown and centers are cooked through but still moist, 20-25 minutes
17
Let cool slightly and serve
18
DO AHEAD: Can be made 1 month ahead
19
Let cool completely
20
Store airtight in freezer
21
Rewarm in 325°F oven until hot, 10-15 minutes
22
Preheat oven to 400°F
23
Line 2 large baking sheets with parchment paper
24
Bring butter and 1 cup water to a boil in a large heavy saucepan
25
Remove from heat
26
Add flour, cayenne, and salt; stir vigorously to blend
27
Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on bottom and sides of pan, about 1 minute
28
Transfer mixture to a stand mixer fitted with a paddle attachment
29
Add 1 cup Gruyère, Asiago, and 2 teaspoons thyme; beat on low speed to blend
30
Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed
31
Spoon dough into a pastry bag fitted with a 1/2" tip or a plastic bag with 1/2" cut diagonally from 1 corner
32
Pipe dough onto prepared baking sheets in 1"-1 1/4" rounds, spacing 1" apart
33
Whisk remaining egg with 1 tablespoon water in a small bowl
34
Brush egg wash lightly over rounds, patting down to form rounded tops
35
Sprinkle with remaining 3 tablespoons Gruyère
36
Garnish each with a few thyme leaves
37
Bake gougères until puffed and golden brown and centers are cooked through but still moist, 20-25 minutes
38
Let cool slightly and serve
39
DO AHEAD: Can be made 1 month ahead
40
Let cool completely
41
Store airtight in freezer
42
Rewarm in 325°F oven until hot, 10-15 minutes