Best Thyme Gougères Recipes

THYME GOUGèRES

Steps:

• Preheat oven to 400°F. 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 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 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. 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 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°F oven until hot, 10-15 minutes.

BACON, GARLIC AND THYME GOUGERES

Steps:

• Beat eggs and egg white in measuring cup or small bowl; you should have 1/2 cup (discard excess). Set aside. Fry minced bacon over medium heat until almost crisp, about 8 minutes. Add garlic and stir until fragrant, about 30 seconds. Drain mixture through small strainer, reserving 2 tablespoons bacon fat. Set aside. Bring water, butter, bacon fat, milk, and salt to boil in small saucepan over medium heat, stirring once or twice. When mixture reaches full boil, immediately remove saucepan from heat and stir in flour until combined. Return saucepan to low heat and cook, stirring constantly, until mixture is slightly shiny, about 3 minutes (paste should register 175 to 180 degrees on instant-read thermometer). Immediately transfer mixture to food processor and process with feed tube open for 10 seconds to cool slightly. With machine running, gradually add eggs in a steady stream. When all eggs have been added, scrape down sides of bowl and add Gruyère and cayenne to food processor. Process for 30 seconds until a smooth, thick, sticky paste forms. Pulse bacon-garlic mixture and thyme into batter until mixed. Adjust oven rack to middle position and heat oven to 425 degrees. Spray large baking sheet with nonstick cooking spray and line with parchment paper; set sheet aside. Fill a large pastry bag with paste. Twist top of bag and pipe paste onto prepared baking sheet into 16 evenly spaced 2-inch mounds. Use back of teaspoon dipped in bowl of cold water to even out shape and smooth surface of piped mounds. Bake 15 minutes, then reduce oven temperature to 375 degrees and continue to bake until golden brown and fairly firm, 12 to 14 minutes longer. Remove baking sheet from oven. With paring knife, cut 3/4-inch slit into side of each puff to release steam; return to oven, turn off oven, and prop oven door open with handle of wooden spoon. After 10 minutes, transfer puffs to wire rack. Serve warm.

GOUGÈRES WITH BACON, GARLIC, AND THYME

Steps:

• See Cooks Illustrated. Instructions too long to fit here.

THYME GOUGERES

Steps:

• Preheat oven to 400 degrees F. 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 the bottom and sides of pan about 1 minute. Transfer mixture to a stand mixer fitted with a paddle attachment. Add 1 cup Gruyere, 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 1/2 inch tip or a plastic bag with a 1/2 inch cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1 - 1 1/4 inch rounds, spacing 1 inch apart. Whisk remaining egg with 1 tablespoons water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 tablespoons Gruyere. Garnish each with a few thyme leaves.
• Bake gougeres until puffed and golden brown and centers are cooked through but still moist, 20 - 25 minutes. Let cool slightly and serve.

THYME GOUGèRES

Steps:

• Preheat oven to 400°F. 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
• 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 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. Whisk remaining egg with
• tablespoon water in a small bowl. Brush egg
• wash lightly over rounds, patting down to
• form rounded tops. Sprinkle with remaining
• tablespoons Gruyère. 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°F oven until hot,
• 15 minutes.