Thyme Gougères

Thyme Gougères
Thyme Gougères

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

55

puffs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

55

servings

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

Directions

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. add your own note Read More http://www.epicurious.com/recipes/food/views/Thyme-Gougeres-367724?mbid=RF#ixzz1cb6lhGKr

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