Tuesday, July 7, 2015


  • 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
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  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: about 30 gougères
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.
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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.

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