Yeilds: 55 gougères
- ¼ cup (½ stick) unsalted butter
- 1 cup all-purpose flour
- Large pinch of cayenne pepper
- Large pinch of kosher salt
- 1 cup plus 3 tablespoons Gruyère, finely grated
- ½ cup Eau Galle Asiago, finely grated
- 2 teaspoons fresh thyme leaves plus more for garnish
- 5 large eggs
Preheat oven to 400 °F. Line 2 large baking sheets with parchment paper. Bring butter and 1 cup water to a boil in 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 with a paddle attachment. Add 1 cup Gruyère, Asiago, and 2 teaspoons 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 ½” tip or a plastic bag with a ½” cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1” – 1 ¼” rounds, spacing 1” apart. Whisk remaining egg with 1 tablespoon water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 tablespoons Gruyère. Garnish each with a few thyme leaves.
Bake gougères until puffed and golden brown and centers ae cooked through but still moist, 20-25 minutes. Let cool slightly and serves.
DO AHEAD: Can be made 1 month ahead. Let cool completely. Store airtight in freezer. Rewarm in 325 °F oven until hot, 10-15 minutes.
Bon Appétit Test Kitchen. “Thyme Gougères”. Epicurious. September 2011.