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Ingredients
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup all-purpose flour
- Large pinch of cayenne pepper
- Large pinch of kosher salt
- 1 cup plus 3 tablespoons grated Gruyère
- 1/2 cup grated Asiago
- 2 teaspoons fresh thyme leaves plus more for garnish
- 5 large eggs
Details
Servings 55
Adapted from epicurious.com
Preparation
Step 1
Preparation
Preheat oven to 400°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 bottom and sides of pan,
about 1 minute. Transfer mixture to a stand
mixer fitted with a paddle attachment. Add
1 cup Gruyère, 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" tip or a plastic bag with 1/2" cut
diagonally from 1 corner. Pipe dough onto
prepared baking sheets in 1"1 1/4" rounds,
spacing 1" apart. Whisk remaining egg with
1 tablespoon water in a small bowl. Brush egg
wash lightly over rounds, patting down to
form rounded tops. Sprinkle with remaining
3 tablespoons Gruyère. Garnish each with a few
thyme leaves.
Bake gougères until puffed and golden
brown and centers are cooked through but
still moist, 20-25 minutes. Let cool slightly
and serve. DO AHEAD: Can be made 1 month
ahead. Let cool completely. Store airtight
in freezer. Rewarm in 325°F oven until hot,
10-15 minutes.
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