Gruyère & thyme gougères (a.k.a. cheese puffs)

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.