Savory Puffs: Thyme Gougeres
January 5, 2016 § Leave a comment
Had enough of your holiday baking? Can’t stand to look at another 15-step recipe and hours of work in the kitchen? Well, here is a fail-proof and sure-to-delight French classic you must add to your repertoire, if you haven’t done so already!! “Pate a chou” is a basic recipe you must try. It is extremely easy and can help you produce what will surely be your most popular hors-d’oeuvres or desserts (We mean Gougeres for the savory version or Profiteroles and Chouquettes for the sweet ones). Trust us when we say you should always double your recipe because these will go at the speed of light. These miniature puffs are just too easy to eat, too light and fluffy and just plain too delicious!
We made this Thyme recipe (Bon Appetit, October 2011) for Thanksgiving and they vanished…
Servings: Makes about 55
- 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 Tbsp. grated Gruyère
- 1/2 cup grated Asiago
- 2 teaspoons fresh thyme leaves plus more for garnish
- 5 large eggs
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.
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.
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.
NOTE: do believe that these will go fast. We are not kidding when we say you should double the recipe. These cloud-like bite-size puffs will delight your guests!!! ENJOY!