Thyme Gougères
If you are wondering why I have been completely MIA lately, it’s because I finally got a real job, haha (on the subject of life-altering things, I just got my BA diploma in the mail!). Between work all day, and P90X2 (yes, it’s twice as hard as the P90X original workout routine) at night, I am left with literally zero free time (which I am not happy about, by the way, because if you have been reading my blog for a while you know that the way I release my stress is through baking—no baking= stressed out Rachael!).
Anyways, I made these gougères awhile ago—for Thanksgiving dinner to be exact—but, like I said, I’ve had no time to work on my blog :(.
These are absolutely sublime, and truly couldn’t be simpler to make (PLUS! you can freeze them once you’ve already baked them and just heat them up in the oven whenever you get a gougère craving!).
The outside is covered in a tasty, crisp layer of Gruyère, and the hollow inside is full of amazingly gooey Gruyère mixed with Manchego. Oh how I wish I had gotten an inside shot of one of these babies to show you guys; alas, we just couldn’t wait to stop taking pictures and eat them, so visualizing the innards will have to be left up to your imaginations until you make them for yourselves.
Thyme Gougères
recipe slightly adapted from here
makes 40-60 gougères
ingredients:
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup + 1 tbsp water
- 1 cup all-purpose flour
- pinch of cayenne pepper
- pinch of kosher salt
- 1 cup + 3 tbsp grated Gruyère cheese
- 1/2 cup grated Manchego cheese
- 1 tbsp fresh thyme leaves + more for garnish
- 5 large eggs
- Preheat oven to 400 degrees. Line two large baking sheets with silicone mats or parchment paper.
- In a large, heavy saucepan, bring 1 cup of water and butter to a boil. Remove from heat. Add in the flour, cayenne, and salt; stir vigorously to blend. Return to medium heat and continue stirring vigorously until the mixture forms into a ball, and a thin, dry film forms on the bottom and sides of the pan (about a minute).
- Transfer the mixture to a stand mixer fitted with the paddle attachment. Add in 1 cup of the Gruyère, the Manchego, and thyme; beat on low speed to blend. Add in 4 eggs, one at a time and fully incorporating each before adding the next.
- Scoop dough onto prepared baking sheets using a small cookie scoop, spacing them about an inch apart.
- Whisk the last egg with the 1 tablespoon of water in a small bowl. Using a pastry bush, brush the tops of each dough round. Sprinkle a few thyme leaves onto each and the remaining 3 tablespoons of Gruyère.
- Bake for about 20-25 minutes, until puffed and golden brown. (These can be made 1 month ahead. Let cool completely and store in an airtight container in the freezer. Rewarm in a 325 degree oven for 10-15 minutes, until hot.)
