Recipe from Tartine, by Elisabeth Prueitt.
310 ml nonfat milk or water
140 g butter
pinch of salt
140 g flour
115 g grated cheese*
1 tsp black pepper, freshly ground
1 tbsp fresh thyme, minced
1 large egg
pinch of salt
*The recipe calls for Gruyère and this is what I’ve used. Next time I would use a cheese with a stronger flavour.
Next time I would also add some more salt and some more thyme.
Preheat oven to 350˚ Fahrenheit or 180˚ Celsius and line a baking sheet with parchment.
Transfer the mixture to a pastry bag fitted with a 1/2 inch plain or round tip (no. 6 or 7), filling it about 1/3 of the way full so it is still easy to handle. Pipe the mixture out onto the parchment, making quarter size (about 1 inch) mounds. Leave about 1 1/2 inch space between the mounds. Or, you can use a spoon to drop the mounds onto the parchment, but it is harder to control the thick mixture.
The mounds may have cheese poking out in odd directions. With a wet finger just pat the mound into a more uniform shape.
To make the topping, whisk together the egg and salt. Brush the tops of the mounds and then sprinkle with the cheese.
Place the gougères immediately into the preheated oven and don’t open the door until they are nicely browned or they may collapse. Bake until they have puffed and are nicely browned, about 25-30 minutes.
They are delicious served hot, warm or room temperature. They can also be frozen in an airtight container, and re-crisped directly from the freezer in an 350˚ Fahrenheit or 180˚ Celsius oven for 5 minutes.