Recipe created and prepared by Chef Crusco Catering in Austin, Texas
Ingredients
- ½ cup Water
- ½ stick Unsalted Butter
- ½ tsp. Sugar
- Pinch of Kosher Salt
- ½ cup AP Flour
- 2 Eggs (plus 1 egg yolk for brushing)
- 1 oz. Parmiggiano or Pecorino Cheese – grated
- 2-3 oz. Gruyere cheese – coarsely grated (save half for topping and garnish too)
- 1 bunch fresh Thyme (leaves only) – for garnish
Directions
- Preheat oven to 400 degrees. In a medium size saucepan on med-high heat, cook the water, butter, sugar, and salt (stirring occasionally). Cook until the butter melts and mixture starts to boil.
- Remove from heat, and stir in flour (all at once) using a wooden spoon. Return pan to med heat, and cook until mixture pulls away from the side of pan (anywhere from 2-3 minutes).
- Transfer batter to the bowl of a standing mixer. Beat with a mixer on low speed until slightly cooled and then raise speed to medium (for another minute) or until fully cool.
- Add both eggs (1 at a time) beating after each addition. Batter should be shiny and slighlty stringy. Then, add all the Parmiggiano and half the Gruyere and mix well. Prepare a sheet pan with parchment paper.
- Transfer batter to a pastry bag fitted with a 1/2-inch tip. Pipe out 20-30 mounds (1-2 inch in diameter) onto the parchment lined sheet pan (make sure to pipe out the mounds 1-2 inches apart as the dough expands when cooked).
- Brush each mound with the egg yolk and sprinkle each with the rest of the Gruyere cheese (leave a little bit for garnish).
- Bake until gougeres are puffed and slightly golden (about 8-10 minutes). Then reduce the oven temperature to 350 degrees and bake until golden in color (maybe 20-25 minutes longer).
- Remove them from the sheet pan and place onto a platter to serve warm. Garnish with a sprinkle of Gruyere cheese and fresh thyme leaves. Enjoy with cold bubbly or a glass of Rose. Enjoy!
