 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 55 |
|
These ethereal, savory puffs are easily frozen and reheated. Serve half the yield from this recipe at the party, and save the rest for another time. Feel free to mix and match any semisoft melting cheese such as Gruyère, cheddar, or Fontina with any hard cheese such as Asiago, Parmesan, or Manchego. 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:
1. 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.
2. 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.
3. 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.
|
|