- 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.
MAKE-AHEAD TIP: 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.
Serving Size: Per 1 appetizer
Cholesterol: 18 mg
Fat: 2 g
Sodium: 36 mg
Carbohydrates: 1 g
Protein: 1 g