• 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.

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:
Saturated Fat: