Gougeres

• 2 cups water
• PHILADELPHIA Original Cream Cheese, cubed
• 2 tsp. salt
• 2 cups flour
• 8 each whole eggs
• 2 each egg whites
• 2 tsp. fresh thyme, chopped
• 1/2 tsp. ground black pepper
• 2 each Prepared egg wash

1. Bring water, cream cheese and salt to boil in saucepan on medium heat.
2. Add flour; cook and stir with wooden spoon until dough pulls away from side of pan.
3. Transfer to mixer bowl fitted with paddle attachment; beat on low speed 4 min.
4. or until there is no steam.
5. Add whole eggs, 1 at a time, mixing on low speed after each until blended.
6. Add egg whites, thyme and pepper; beat until well blended.
7. Transfer to clean bowl.
8. Use #40 scoop to portion dough into 80 puffs (or into 40 puffs for trial recipe) on bottoms of buttered parchment paper-lined sheet pans, allowing 2 inches between each puff.
9. Brush with egg wash.
10. Bake in 400 degrees F standard oven 15 to 18 min.
11. or until golden brown.
12. Serve warm.

water, philadelphia original cream cheese, salt, flour, eggs, egg whites, fresh thyme, ground black pepper, egg

Taken from www.kraftrecipes.com/recipes/gougeres-136930.aspx (may not work)