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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees F. Line 2 large baking sheets with parchment paper. Bring butter and 1 cup water to a boil in a large heavy saucepan. Remove from heat. Add flour, cayenne, and salt; stir vigorously to blend. Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on the bottom and sides of pan about 1 minute. Transfer mixture to a stand mixer fitted with a paddle attachment. Add 1 cup Gruyere, Asiago and 2 teaspoons thyme; beat on low speed to blend. Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed. | 2. Spoon dough into a pastry bag fitted with a 1/2 inch tip or a plastic bag with a 1/2 inch cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1 - 1 1/4 inch rounds, spacing 1 inch apart. Whisk remaining egg with 1 tablespoons water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 tablespoons Gruyere. Garnish each with a few thyme leaves. | 3. Bake gougeres until puffed and golden brown and centers are cooked through but still moist, 20 - 25 minutes. Let cool slightly and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
purpose flour	1	cup		-	-	-	-
cayenne pepper	1			-	-	-	-
kosher salt	1			-	-	-	-
gruyere cheese	1	cup	grated	545.16	0.4752	39.3492	42.6888
asiago cheese	1/2	cup	grated	-	-	-	-
thyme leaf	2	teaspoons		-	-	-	-
egg	5			357.5	1.8	31.4	23.775

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.