Thyme Gougeres
Elevate your appetizer game with these irresistibly light and cheesy Thyme Gougères! Crafted from a classic French pâte à choux dough, these savory cheese puffs are infused with the nutty richness of grated Gruyère, the earthy aroma of fresh thyme, and a hint of black pepper for a subtle kick. Baked to golden perfection, their airy texture and crisp exterior make them the ultimate party snack or elegant hors d'oeuvre. Easy to prepare in under an hour, these gougères are perfect served warm for entertaining or as a sophisticated side to a glass of wine. Perfect for cheese lovers and fans of French cuisine, this recipe will impress with its balance of comfort and gourmet flair.
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Recipe Information
Ingredients
- 240 ml Water
- 115 grams Unsalted butter
- 1 teaspoon Salt
- 125 grams All-purpose flour
- 4 Eggs
- 100 grams Gruyère cheese, grated
- 1 tablespoon Fresh thyme leaves, chopped
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Preheat your oven to 220°C (425°F). Line two baking sheets with parchment paper.
In a medium saucepan, combine the water, unsalted butter, and salt. Heat over medium heat until the butter is melted and the mixture begins to boil.
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough comes together in a ball and pulls away from the sides of the pan, about 1-2 minutes.
Remove the saucepan from the heat and let the dough cool for 2-3 minutes. This will prevent the eggs from cooking when added.
Add the eggs one at a time, stirring well after each addition. The dough will look lumpy at first, but will smooth out as you mix. Stir until the dough is glossy and thick.
Fold in the grated Gruyère cheese, chopped thyme, and ground black pepper until well combined.
Using a spoon or a piping bag fitted with a plain round tip, drop or pipe tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Bake in the preheated oven for 10 minutes at 220°C (425°F), then reduce the temperature to 190°C (375°F) and bake for an additional 15 minutes, or until the gougeres are golden brown and puffed.
Remove the gougeres from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1088 mg | 363% | |
| Sodium | 3384 mg | 147% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 1.4 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1184 mg | 91% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
