These pastry puffs make an easy and impressive appetizer and go fabulously with an afternoon drink. One of the best things about gougères is that they can be made earlier in the day, and popped in the oven just before guests arrive.
The puffs can be added to your party menus. They can also be reheated easily in a warm oven, so making them in advance works like a charm. The pastry itself comes together quickly in the electric mixer.
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,
- ¼ cup parmesan cheese
Directions
- 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.
- 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.
- Use a small spoon and my fingers to shape the gougères. Create 1 inch rounds on prepared sheets, about 2 inches a part. 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.