WARNING: these are extremely addictive! They're so light and airy so it feels like you should be able to eat a ton of them, which I do every time I make them. For this reason, they are often on my dinner party menus but rarely at my dinner parties. They usually don't even make it from the baking pan to the plate.
This recipe is great because you can pipe them out and then freeze them for another time, although I always just bake all of them (see previous statement). The flavor combinations for these savory gourgeres is infinite. Gruyere, Parmesan, goat cheese, chives, jalepeno, black pepper! Seriously, the options are endless. They can be eaten on their own or served with spreads and more cheese. If they make it until the next day, they're great with scrambled eggs and avocado for a quick breakfast. If you don't intend to eat them right away, or for some reason don't eat an entire tray to yourself, pop them in the fridge for up to a week and bake them at 350F for a few minutes to warm them up.
- 1 1/4 cups milk
- 10 tbsp unsalted butter
- 1 tsp salt
- 1 cup rye flour (all-purpose is fine too)
- 6 eggs room temperature, divided
- 1 cup havarti grated
- 1 tsp black pepper ground
- 2 tsp fresh thyme
- 1 tbsp flake salt
Preheat the oven to 425F. Line two baking sheets with parchment paper and set aside.
In a sauce pan, heat milk, butter and salt until just before boiling. Add the flour and stir vigorously until the dough starts to pull away from the sides of the pan, about 3 minutes.
Using a mixer with a paddle attachment, beat the dough on med-high speed and add 5 eggs, one at a time, letting each mix in completely before adding the next one.
Stir in all but 1/4 cup of the cheese, all the thyme and black pepper. Transfer mixture into a piping bag (I use a Ziploc bag set in a pint glass for stable transferring). Use a large piping tip or cut a large hole in the Ziploc, about 3/4 inch across.
Pipe 1 inch mounds onto the prepared baking sheets. (If freezing for later, put the baking sheets in the freezer now and transfer gougeres to an air-tight bag once they freeze). Use the remaining egg to make an egg wash and brush the tops of each. Divide the remaining cheese among the tops of the gougeres and sprinkle each with a small pinch of big flake salt.
Bake for 25-30 minutes until puffed and golden brown. Serve warm or at room temperature.