Wednesday, November 23, 2011

Thyme Gougères

Were you supposed to bring an appetizer for Thanksgiving and forgot about it?  Have no fear!  This is a quick and easy recipe that is sure to impress.
I found the original recipe on Bon Appetit and made some adjustment using what I had on hand.  My daughter and son in law loved them! 
Thyme Gougères
adapted from bon appetit
1/4 cup (1/2 stick) unsalted butter
1 cup all-purpose flour
Large pinch of cayenne pepper
Large pinch of kosher salt
1 cup grated sharp cheddar
1/2 plus 3 tablespoons cup grated  Parmesan regiano cheese
2 teaspoons fresh thyme leaves plus more for garnish
5 large eggs

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 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed.Add 1 cup sharp cheddar and 1/2 cup parmesan regiano cheese, and 2 tsp. thyme; beat on low speed to blend. 
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. For the record, I am quite lazy and just spooned out the dough using my tablespoon cookie scoop! 
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.Parmesan. 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.

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