Summary: These are simple and delicious and a hit at every party at which I've served them. They freeze beautifully too. If you don't love Gruyère and/or Asiago, you may also use parmesan, cheddar, Fontina, Manchego...Just mix a softer, melting cheese with a harder one. Recipe from Bon Appétit. To make ahead: Up to one month in advance, bake the gougères and then cool completely. Store airtight in your freezer. Rewarm in 325° Fahrenheit oven until hot, 10–15 minutes.
- ¼ cup (1/2 stick) unsalted butter
- 1 cup + 1 tablespoon water, divided
- 1 cup all-purpose flour
- 1 large pinch of cayenne pepper
- 1 large pinch of kosher salt
- 1 cup + 3 tablespoons grated Gruyère, divided
- ½ cup grated Asiago (I used Asiago fresca)
- 2 teaspoons fresh thyme leaves + more for garnish
- 5 large eggs
Preheat your oven to 400° Fahrenheit, and line two large baking sheets with parchment paper.
In a heavy-bottomed 2- or 4-quart saucepan set over medium-high heat, bring the butter and water to a boil. Remove from heat, and add the flour, cayenne, and salt, stirring vigorously to blend. Return the pan to the burner, and lower the heat to medium. Stir vigorously until the mixture forms a ball and a thin, dry film forms on bottom and sides of pan, about 1 minute.
Transfer this mixture to a stand mixer fitted with a paddle attachment. Add 1 cup Gruyère, the Asiago, and 2 teaspoons of thyme. Beat on low speed until blended, and then add four of the eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed.
Spoon the dough into a pastry bag fitted with a 1/2" tip or a Ziploc bag (that is seriously well-zipped) with 1/2" cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1"–1 1/4" rounds, spacing 1" apart.
In a small ramekin or bowl, whisk your last egg with a tablespoon of water. Brush this egg wash lightly over the gougères, patting down gently to form rounded tops. Sprinkle with the remaining Gruyère, and 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.