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Bite Size Cheddar and Thyme Gougeres Recipe

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This recipe for Bite Size Cheddar and Thyme Gougeres is from The Davidson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup water
½ teaspoon salt
6 tablespoons unsalted butter cut into ½ inch cubes
¾ cup all purpose flour
4 large eggs
1 ¼ tablespoons finely chopped fresh English thyme
1 cup grated sharp Cheddar or Gruyere cheese (2 ounces)
Directions:
Directions:
Preheat oven to 400 degrees. Put the water, salt, and butter in a medium saucepan and bring it to a boil over medium heat. Add the flour all at once and beat vigorously with a sturdy wire whisk over heat. It will form a very firm mass of dough that should pull away from the sides of the pan. Remove the pan from the heat. Crack an egg into a small cup. Pour the egg into the saucepan and immediately beat it into the dough using the whisk or a handheld electric mixer. Repeat with the remaining 3 eggs, incorporating each one thoroughly before adding another. The mixture will be satiny and sticky and have a consistency between soft dough and thick batter. Stir in the thyme and ½ cup of the cheese.

Forming and Baking:
Line 2 baking sheets with parchment paper. Using 2 flatware teaspoons, drop balls of dough (each measuring 1 teaspoon in volume) in rows on the paper, allowing 1 inch of space between them for spreading. Or use a pastry bag with a large plain tip and pipe the dough out in ½ inch mounds. Place a pinch of the remaining cheese on top of each gougere. (At this point you can cover the pans tightly with plastic wrap and refrigerate them for up to 24 hours.) Bake the gougeres until puffed and golden brown, 20-25 minutes. Serve while still warm.
Number Of Servings:
Number Of Servings:
72
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
The first time we had this a friend served them. Jim and I went through them like we hadn’t eaten all day. They are great with wine before dinner.

 

 

 

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