MAKES ABOUT 30 GOUGÈRES
The first time I visited Burgundy with Jane and Carlos, it seemed that everywhere we ate the meal began with a few gougères. Warm out of the oven, overflowing with alpine cheeses, they were the perfect small bite with a glass of Chablis or champagne. Pipe these little beauties ahead of time and pop them into the oven just as your guests are arriving—and don’t forget to chill the wine.
INGREDIENTS
1 cup water
½ cup (1 stick) butter
1 cup all-purpose flour
4 extra large eggs
4 ounces Gruyère cheese, grated (1 cup)
1 ounce Parmesan cheese (½ cup)
1 tablespoon fresh thyme leaves, pulled from the stem
2 teaspoons kosher salt
1 teaspoon whole-grain Dijon mustard
½ teaspoon freshly ground black pepper
Preheat the oven to 400°F.
In a small saucepan, bring the water and butter to a boil. Add the flour and cook over medium heat, stirring constantly with a wooden spoon until the dough is smooth and pulls away from the sides of the pan. Allow to cool completely.
Beat the eggs one at a time into the cooled flour mixture, making sure each is completely incorporated before adding another. Set aside 1 tablespoon each of the Gruyère and Parmesan, then beat in the remaining Gruyère and Parmesan, the thyme, salt, mustard, and pepper.
Transfer the dough to a pastry bag fitted with a ½-inch round tip (or a 1-gallon sealable storage bag with a ½-inch hole cut in one corner) and pipe tablespoon-size mounds onto a parchment paper–lined baking sheet. Or use a 1-ounce scoop to form the gougères. Sprinkle with the reserved cheeses.
Bake for 20 minutes, until puffed and golden. Serve immediately.