May 2008: French Provincial
1 c. all-purpose flour
½ t salt
½ t black pepper
½ t thyme
Pinch cayenne pepper
1 c. whole milk
4 oz. unsalted butter, cut into ½" cubes
5 extra-large eggs, at room temperature
6 oz. Parmesan cheese, freshly grated
½ c. grated Gruyere cheese
Preheat oven to 425 degrees F. In a medium bowl, combine the flour with the salt, black pepper, thyme, and cayene. Set aside.
In a large saucepan, combine the milk and the butter. Bring to a boil over high heat. Remove the pan from the heat when the butter melts and add the seasoned flour all at once. With a wooden spoon, stir vigorously just until the dough masses into a ball and does not cling to the sides of the pan.
Transfer the dough to a large mixer bowl. On medium speed, beat in the eggs, one at a time. Stir after each addition until the egg is completely absorbed. Continue this process until 4 of the eggs have been used. The dough should be smooth and satiny. Add the Parmesan and Gruyere cheeses to the dough and beat in thoroughly.
Spoon 2 teaspoons of dough about 1“ in diameter onto buttered baking sheets, setting the gougeres about 1-½” apart. Beat the remaining egg and, with a pastry brush, lightly brush the tops to glaze.
Bake for 10 minutes, rotating the baking sheets halfway through, until the gougeres reach a rich golden brown. Let cool slightly. Serve immediately.
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