This recipe is a combination of Pierre Herme's pate a choux and Tartine's gougere. Both recipes are similar, just the baking technique is different. Whenever I visit Tartine, gougere is one of my favorite items to order.
- 250 g nonfat milk
- 115 g unsalted butter, cut into small pieces
- 5 g salt
- 140 g all-purpose flour
- 5 eggs, room temperature
- 100 g gruyere cheese, grated
- 10 g fresh thyme, minced
- 5 g black pepper
1. Preheat the oven to 375 degrees.
2. Bring milk, butter and salt to a boil over medium heat.
3. When the mixture is boiling rapidly. Add the flour all at once, stirring vigorously with a wooden spoon. Keep stirring for 2-3 minutes until the mixture pulls away from the sides of the pan.
4. Place the dough into the bowl of a mixer fitted with the paddle attachment. Add the eggs to the dough one at a time. When all eggs have been added, the mixture will be thick and smooth. Remove the bowl from the stand, stir in gruyere, thyme and black pepper.
5. Transfer the dough to a piping bag fitted with plain tip # 6. Pipe 1 1/2" mounds onto the baking pan lined with silicone mat, spacing them about 2" apart. Sprinkle the tops with extra cheese.
6. Bake at 375 degrees for 7 minutes, then rotate the pan and slip the handle of a wooden spoon into the oven door so that it remains slightly ajar. Continue to bake for another 13 minutes.
7. To get extra crispy, remove from the oven and poke a small hole under each pastry to allow steam to escape. Return to the oven and bake for 5 more minutes.
8. Serve them right away or transfer them to a rack to cool completely and store in an airtight container.