Giant Gougeres
- 1 14 cups nonfat milk
- 10 tablespoons unsalted butter
- 1 teaspoon salt
- 1 cup all-purpose flour
- 6 large eggs
- 34 cup grated gruyere cheese, plus a little extra for topping (4 ounces)
- 1 teaspoon fresh ground black pepper
- 1 tablespoon fresh thyme, minced
- Preheat oven to 350F Line 2 half-sheet pans with parchment, or butter well.
- Combine milk, butter and salt in a large saucepan.
- Cook over medium heat until a rolling boil is achieved.
- Dump in the flour all at once and stir vigorously with a wooden spoon.
- Continue stirring over heat until it forms a smooth mass which pulls away from the walls of the pan, about 3 minutes.
- Transfer to the bowl of a stand mixer with the paddle attachment, or to a heat-proof mixing bowl.
- Turn the mixer on medium, or beat with a wooden spoon.
- Add 5 eggs, one at a time, beating until each egg is fully incorporated before adding the next.
- The dough should be very thick, smooth, and shiny.
- Add the cheese, pepper and thyme.
- Form 8 mounds, 3" across and 1" high, on sheet pans, spaced about 2" apart.
- Beat remaining egg with a pinch of salt and brush onto mounds.
- Sprinkle with grated cheese.
- Bake in preheated oven until puffed and golden-brown, 35-40 minutes.
- Poke holes in the side of each puff to allow steam to escape.
- If you plan to split and fill them, let them cool to room temperature; if not, serve hot, warm or at room temperature.
nonfat milk, butter, salt, flour, eggs, gruyere cheese, fresh ground black pepper, fresh thyme
Taken from www.food.com/recipe/giant-gougeres-404363 (may not work)