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Gougères

Note » I like to double the batch and have these on hand as a warm appetizer or in place of bread at a meal. To freeze, store in an airtight container and reheat in a 350-degree oven for about 10 minutes or until warmed through.

¼ cup (½ stick) unsalted butter

1 cup all-purpose flour

Pinch of cayenne pepper

¼ teaspoon salt

1½ cups grated Cabra Blanca cheese

½ cup grated Hand Bandaged Goat Cheddar Cheese

2 teaspoons fresh thyme leaves (optional)

5 large eggs

Heat the oven to 400 degrees. Line two baking sheets with parchment paper.

In a 3- or 4-quart saucepan over medium-high heat, bring butter and 1 cup water to boil. Remove from heat and add the flour, cayenne and salt. Blend together with a wooden spoon and put mixture back over the heat, stirring continuously, until it forms a ball.

Transfer the mixture to a standing mixer with a paddle attachment. Add the cheeses, reserving about 2 tablespoons, and the thyme, if using. Beat on low to combine. Add 4 eggs, one at a time, until incorporated into the mixture.

Spoon the dough into a pastry bag with a 1/2-inch tip or a large sealable plastic bag with a 1/2-inch cut at the corner. Pipe the dough out into 1-inch rounds spaced 1 inch apart on the baking sheets. Whisk the remaining egg with 1 tablespoon water and brush the wash over the tops of the balls. Sprinkle the tops with the remaining cheese.

Bake until golden brown and centers are cooked through, about 20 to 25 minutes. Serve warm.

Makes » 36 puffs

Source » Avalanche Cheese Co.