| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 35 min |
| Yield: | about 3 dozen |
Ingredients
- 1 cup milk
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 5 large eggs
- 1 cup grated Gruyere cheese
- 2 teaspoons freshly ground black pepper
- 2 teaspoons minced fresh thyme
- Aged Gouda or Gruyere, shredded or grated, for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Add the milk, butter and salt to a medium saucepan and bring to a boil over medium heat. Add the all-purpose flour and almond flour; stir vigorously using a heat-proof spatula. Cook, stirring constantly, until a dense dough that pulls away from the side of the pot forms, about 3 minutes.
- Transfer the dough to a stand mixer fitted with the paddle attachment and run briefly to cool a bit. Add 1 egg at a time, making sure the egg is fully incorporated before adding the next. Add the Gruyere, pepper and thyme; mix until just combined.
- Using a 1-tablespoon scoop, drop the dough onto a parchment-lined cookie sheet. Top with a sprinkle of cheese. Bake until puffed up and browned in color, 30 to 40 minutes.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 69 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 37 mg |
| Sodium | 58 mg |
Reviews
My gougeres looked exactly like Damaris’ and since we, as the audience, can’t taste them they were very tempting to make. I don’t know what hers tasted like, but mine were quite tasteless. Only appetizer tray at my party that was barely touched. The jury has spoken. Tasteless.