Serves: 25-30 puffs
  • ½ cup water
  • 3 T. butter, cubed
  • ¼ t. salt
  • ½ cup flour
  • 2 eggs
  • 2 t. fresh thyme
  • ¾ cup grated Maasdam cheese or sharp aged cheese
  1. Preheat oven to 425F. Line a cookie sheet with parchment.
  2. Add water, salt, and butter to a small pot over medium heat and cook until butter is melted.
  3. Quickly pour in flour and stir like mad until the dough comes together and comes away from the sides of the pan. Remove from heat and let rest 2 minutes.
  4. Beat in eggs, one at a time, stirring vigorously so the eggs don't cook from the heat of the dough. Alternatively, you can plop the dough into a food processor and let it take care of the hard work. Stir until dough becomes smooth. It takes a few minutes.
  5. Stir thyme and three quarters of the grated cheese into the dough. Spoon the mixture into a piping bag and pipe small mounds onto the prepared cookie sheet. You could also opt to use teaspoons to mound the dough.
  6. Sprinkle dough balls with cheese and bake for 10 minutes and then reduce heat to 375F and continue baking for 20-25 minutes until the puffs are completely golden. Underbaked puffs tend to deflate. Cool and serve to an eager audience!
Recipe by Jellibean Journals at https://jellibeanjournals.com/gougeres/