Le Gruyère AOP gougeres

Makes approx. 50 gougeres
60 minutes

Ingredients

  • 155g of whole milk
  • 155ml of water
  • 140g of unsalted butter
  • 5g of salt
  • 145g of plain flour
  • 5 eggs
  • 200g of Gruyère, finely grated
  • 5g of freshly ground black pepper
  • 15g of thyme, leaves picked

Method

1
Preheat an oven to 180°C/gas mark 4. Place the milk, water and butter in a saucepan and gently bring to the boil
  • 155g of whole milk
  • 155ml of water
  • 140g of unsalted butter
2
Sift the flour into the boiling milk mixture and whisk until combined and the resulting paste starts to come away from the sides of the pan. At this point, transfer the mixture into the bowl of a stand mixer with a paddle attachment
  • 145g of plain flour
3
Add the cheese, thyme, salt and pepper to the mixture, then start beating the mixture at a high speed, whilst adding the eggs 1 at a time. Wait until each egg has been completely incorporated before adding the next
  • 200g of Gruyère, finely grated
  • 15g of thyme, leaves picked
  • 5g of salt
  • 5g of freshly ground black pepper
  • 5 eggs
4
Continue to beat the mixture for another 8-10 minutes, until the mixture has cooled and turned smooth and glossy
5
Transfer the mixture to a piping bag and pipe around 50 small blobs of the mixture onto several baking trays lined with baking paper
6
Place the tray into the oven and bake for 15 minutes, then turn the oven off and leave the gougeres inside for a further 10 minutes. Serve warm