Gruyère Thyme Gougères

Gruyère Thyme Gougères


1 cup water
½ cup Dierbergs butter
1 cup Dierbergs flour
¼ teaspoon coarse salt
1 carton (5 ounces) shredded gruyère cheese
½ cup grated parmesan cheese
1 tablespoon fresh thyme leaves
4 large Dierbergs eggs
1 large Dierbergs egg, beaten with 1 tablespoon water
Grated parmesan cheese


In medium saucepan, bring water to a boil over medium-high heat. Add butter; cook until melted.

Add flour and salt all at once, stirring vigorously until well mixed; cook over medium-high heat stirring constantly until mixture forms smooth dough that holds together.

Remove from heat; cool 10 minutes.

Transfer mixture to work bowl of food processor fitted with steel knife blade. Add gruyère, the ½ cup parmesan, and thyme; process until well combined.

Add the 4 eggs one at a time through feed tube, processing for 30 seconds after each addition.

Drop by heaping teaspoonfuls about 2 inches apart onto parchment-lined baking sheets. Brush tops with egg mixture; sprinkle parmesan over top.

Bake in 400°F. oven until golden brown, about 15 to 20 minutes. (Do not open oven door during baking.)

Cool puffs on wire racks.


Arrange baked and cooled Gougères in single layer on baking sheet, cover and freeze until firm. Transfer to airtight container and freeze up to 2 weeks. Thaw puffs uncovered at room temperature.

Servings: 72
Serving Size: Per 1 appetizer

Per Serving
Calories: 33
Cholesterol: 18 mg
Fat: 2 g
Sodium: 36 mg
Carbohydrates: 1 g
Protein: 1 g
Fiber: <1 g