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Instructions |
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preheat oven to 400 degrees. put the water, salt and butter in a medium saucepan and bring it to a boil over medium heat. Add the flour all at once and beat vigorously with a sturdy wire whisk (still over heat). Remove the pan from the heat.
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Crack an egg into a small cup. Pour the egg into the saucepan and immediately beat in into the dough using the whisk or a hand held mixer (Becca uses a whisk). Repeat with the remaining 3 eggs incorporating each one thoroughly before adding another. The mixture will be satiny and sticky and have a consistency between soft dough and thick batter.
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Stir in the thyme and 1/2 cup of the cheese
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Line 2 baking sheets with parchment paper. Using 2 teaspoons, drop balls of bough (each measuring 1 tsp in volume) in rows on the paper, allowing 1 inch of space between them. Place a pinch of the remaining cheese on top of each of the gougere. (At this point you can cover the pans tightly with plastic wrap and refridgerate for up to 24 hours). Bake the gougeres until puffed and golden brown 20 - 25 minutes. Serve Warm.
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| Serving
Suggestions |
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makes about 72 puffs
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Originally Submitted
12/26/2014
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