Ingredients
- 4 tablespoons unsalted butter
- 5 large eggs (not extra-large)
- ½ cup water
- ½ cup white wine
- 1 cup all purpose flour
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt
- 1 teaspoon fresh thyme, chopped (or ¼ teaspoon dried thyme)
- 1 cup grated gruyere cheese, I think Trader Joe's is a great value
- ¼ cup parmesan cheese
Preparation
Preheat oven to 425. Line two large baking sheets with parchment paper.In a heavy bottomed saucepan, bring the butter, water, and wine to a boil. Remove saucepan from heat. Add the flour, pepper, and salt, and stir to blend smoothly. Reheat pan over medium heat, and stir the mixture vigorously with a wooden spoon until it forms a ball, about 1 minute.
Transfer mixture to the bowl of an electric mixer, and allow to cool for 2-3 minutes.
Cut down a bit of stomach fat every day by never eating these 4 foods.
22-year Congressman speaks out and reveals #1 step to prepare.
Here are 5 foods you should never eat if You want to lose belly fat.
Add the first egg and beat until fully incorporated.Scrape down the sides of the bowl, then repeat the process with 3 remaining eggs (it is important for each egg to be fully incorporated before the next is added). Add the cheese and thyme, then stir or beat at a low speed to combine.
Many recipes suggest using a pastry bag to make the puffs, but I find that it’s much easier to use a small spoon and my fingers to shape the gougères (the pastry bag is troublesome because the dough is so sticky). Create 1 inch rounds on prepared sheets, about 2 inches apart.Don’t worry about the shape at this point, just try to make them roughly the same size and don’t crowd them (if you need a third baking sheet, so be it).Beat remaining egg with 1 teaspoon of water and brush over puffs, using the basting brush to perfect the shape of the gougères. Sprinkle each puff with parmesan, a pinch of sea salt, and a grind of black pepper.
Bake the gougères at 425 F for 10 minutes. Turn the oven down to 375 and bake for another 15-25 minutes, until the gougères are puffed, golden, and crisp-dry at the edges.
Serve warm or at room temperature, with another sprinkle of salt just before serving.
