Thyme Gougères

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.


Parmesan-Roasted Pumpkin Seeds

1 Carving Pumpkin (about 5-7 lbs.)
2 Tbsp Olive Oil
2 Ounces Grated Parmesan

Snack Mix

1 Cup Unsweetened Coconut Flakes
1 Cup Dark Chocolate Chunks
¾ Cup Dried Cranberries
2 Ounces Eau Galle Parmesan Diced


Heat oven to 300 degrees.

Remove top of pumpkin. Scrape top and sides of pumpkin, removing sees and fibers.  Place seeds in a bowl of water.  Remove seeds to paper towels to drain, pat seeds dry with paper towel.  Transfer seeds to a greased 15 x 10 baking pan.  Bake for 30 mins, stirring occasionally.

Remove pan from oven.  Drizzle seeds with olive oil.  Sprinkle with parmesan, salt, and pepper; toss to coat.  Bake for 10-12 mins longer or until light brown.  Cool completely on wire rack.

Combine the snack mix ingredients with pumpkin seeds in large bowl.

Creamy Parmesan Mashed Cauliflower

Serves 6


2 packages (10 oz each) frozen cauliflower florets
½ cup milk
4 oz La Bottega di BelGioioso Crescenza-Stracchino™ cheese (gluten free)
1 1/3 cups Eau Galle Parmesan cheese (gluten free), finely grated
salt and pepper to taste


Bring cauliflower and milk just to a boil in a large saucepan, covered, over medium-high heat. Reduce the heat; simmer, covered, for 10-12 minutes or until tender, stirring occasionally. Cool slightly. Transfer cauliflower mixture to a food processor. Add Crescenza-Stracchino™ and Parmesan; cover and process until mixture is smooth. Season with salt and pepper to taste.

Both cheese in this recipe have won awards.  Eau Galle’s Parmesan has won multiple national and world awards, it has a fruit forward flavor with a nutty round finish. The Crescenza-Stracchino™ cheese is a rindless, fresh cheese with milky flavor.

From the Wisconsin Cheese website.