Unusual recipes

Thyme Gougères

Thyme Gougères

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  • 1/4 cup (1/2 stick) unsalted butter
  • Large pinch of cayenne pepper
  • Large pinch of kosher salt
  • 1 cup plus 3 Tbsp. grated Gruyère
  • 2 teaspoons fresh thyme leaves plus more for garnish

Recipe Preparation

  • 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.

Recipe by The Bon Appétit Test Kitchen,Photos by William Abranowicz

Nutritional Content

One gougére contains: Calories (kcal) 35.3 %Calories from Fat 60.3 Fat (g) 2.4 Saturated Fat (g) 1.3 Cholesterol (mg) 24.9 Carbohydrates (g) 1.7 Dietary Fiber (g) 0.1 Total Sugars (g) 0.2 Net Carbs (g) 1.6 Protein (g) 1.7 Sodium (mg) 27.5Reviews Section

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