Gougère
Step 1:
Preheat oven to 400°F (200°C) on convection. Line 2 large baking sheets with parchment paper; set aside.
Step 2:
In a medium saucepan, heat milk, water, and butter over medium-high heat until butter is melted. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes.
Step 3:
Scrape mixture into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute.
Step 4:
Reduce speed to medium-low. Add one egg at a time, beating until fully incorporated before adding the next egg, about 6 minutes in total.
Step 5:
Using a spatula, fold 1 cup (250 mL) of the cheese, thyme, and pepper into the mixture.
Step 6:
Add mixture into a piping bag fitted with a large plain tip. Pipe about 1 tbsp (15 mL) mounds onto the baking sheet, about 24 mounds on each baking sheet. Season extra pepper onto mounds and sprinkle with remaining cheese.
Step 7:
Bake for about 20 minutes or until golden brown. Repeat with remaining mixture on the second baking sheet to make about 48 puffs total.
Strawberry Butter
Step 1:
In a small bowl, mash together butter and jam until fully combined.
Step 2:
Serve gougère warm with strawberry butter for spreading.
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