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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 stick(s) unsalted butter |
1 cup(s) all purpose flour |
large pinch(s) cayenne pepper |
large pinch(s) kosher salt |
1 cup + 3 tablespoon(s) grated gruyere |
1/2 cup(s) grated asiago |
2 teaspoon(s) fresh thyme plus more for garnishing |
5 large eggs |
Directions:
1. •Preheat oven to 400°. 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 tsp. 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 Tbsp. water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 Tbsp. 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° oven until hot, 10–15 minutes.
4. Read More /recipes/2011/10/thyme-gougeres#ixzz1ahRY8Ay7
5. Makes 55
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