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

1. Preheat oven to 350F Line 2 half-sheet pans with parchment, or butter well.
2. Combine milk, butter and salt in a large saucepan.
3. Cook over medium heat until a rolling boil is achieved.
4. Dump in the flour all at once and stir vigorously with a wooden spoon.
5. Continue stirring over heat until it forms a smooth mass which pulls away from the walls of the pan, about 3 minutes.
6. Transfer to the bowl of a stand mixer with the paddle attachment, or to a heat-proof mixing bowl.
7. Turn the mixer on medium, or beat with a wooden spoon.
8. Add 5 eggs, one at a time, beating until each egg is fully incorporated before adding the next.
9. The dough should be very thick, smooth, and shiny.
10. Add the cheese, pepper and thyme.
11. Form 8 mounds, 3" across and 1" high, on sheet pans, spaced about 2" apart.
12. Beat remaining egg with a pinch of salt and brush onto mounds.
13. Sprinkle with grated cheese.
14. Bake in preheated oven until puffed and golden-brown, 35-40 minutes.
15. Poke holes in the side of each puff to allow steam to escape.
16. 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)