Gruyère & thyme gougères (a.k.a. cheese puffs)
Mis à jour : mai 26
Easy and delicious light bites for apéritif time. You can make the dough ahead and pop them in the oven when you guests arrive.
Makes about 40 gougères:
- 1/4 cup unsalted butter - 1 cup all-purpose flour - 2 large pinch of cayenne pepper - 2 large pinch of salt - 1 cup, plus 3 tablespoon grated Gruyère - 1/2 cup grated Asiago - 3 teaspoons fresh thyme leaves, plus more for garnish - 5 large eggs
Preheat oven to 400°F and line 2 baking sheets with parchment paper. Bring butter & 1 cup of water to a boil in a large saucepan. Remove from heat & add flour, cayenne & salt.
Stir vigorously over medium heat until mixture forms a ball.
Transfer to a stand mixer fitted with the paddle attachment. Add 1 cup of Gruyere, the Asiago & the thyme leaves. Beat on low to blend. Add 4 eggs, one at the time.
Spoon the dough into a pastry bag & pipe dough onto sheets, spacing 1"apart.
Wisk the remaining egg with 1 tablespoon of water, & brush egg wash lightly over the rounds.
Sprinkle with remaining Gruyere, thyme leaves & sea salt. Bake until puffed & golden brown, 20-25 minutes. Let cool & serve.