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1
Preheat the oven to 350.
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2
Butter a baking sheet or line with parchment paper.
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3
(Use one half sheet pan and one quarter sheet pan because not all 8 pastries will fit on the half sheet pan.
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4
).
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Combine the milk, butter, and salt in a heavy saucepan and cook over medium heat until the butter melts and the mixture comes to a full boil.
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6
(Do not use whole milk, or the gougeres will collapse.
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7
If you have only whole milk, use half milk and half water.)
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Add the flour all at once, stirring vigorously with a wooden spoon.
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9
Keep stirring until the mixture has formed a smooth mass and pulls away from the side of the pan and some of the moisture has evaporated.
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10
This will take about 3 minutes.
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11
Transfer the paste to a heatproof mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
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12
Add 5 of the eggs, one at a time, incorporating each egg before adding the next.
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(If using a stand mixer, mix on medium; if working by hand, use a wooden spoon.)
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When all the eggs have been added, the mixture will be very thick, smooth, and shiny.
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15
Use a rubber spatula to mix in the cheese, pepper, and thyme.
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16
Make the egg wash: whisk the remaining egg together with a pinch of salt in a small bowl.
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17
Use a large spoon to form 3-inch rounds about 1 inch high on the prepared baking sheet, spacing them about 2 inches apart.
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18
Brush with the egg wash and sprinkle with grated cheese.
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19
Baked until they have puffed, are light for their size, and are golden brown, 35-45 minutes.
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When they come out of the oven, poke a small hole in the side of each pastry to allow steam to escape (this should prevent them from collapsing).
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21
If splitting and filling, allow the gougeres to cool to room temperature first.
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22
Otherwise, serve hot, warm, or at room temperature.
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Notes:.
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24
Use this recipe to make classically small gougeres, too: just use a spoon to drop the dough into 1-inch mounds spaced 1 1/2 inches apart and bake for about 25 minutes.
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25
Small gougeres need not be slit when they come out of the oven to avoid collapsing.
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26
Suggests making the large gougeres into a ring, really festive.
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27
Having them touch each other helps with the height -- they push each other upwards as they rise.
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28
Alton Brown uses an extra egg white or two for this amount.
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29
Helps them dry out and hold their shape.
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30
You can make gougeres with pretty much any cheese you like.
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31
The Tartine cookbook says specifically that you can use cheddar, swiss, pecorino, and also any herb that appeals to you.
