1 cup water
½ cup (1 stick) unsalted butter
1 cup all-purpose flour
4 large eggs
¾ cup grated sharp cheddar cheese
¾ cup grated asiago cheese
2 tablespoons minced fresh chives
1 tablespoon chopped fresh thyme
1 cup water
½ cup (1 stick) unsalted butter
1 cup all-purpose flour
4 large eggs
¾ cup grated sharp cheddar cheese
¾ cup grated asiago cheese
2 tablespoons minced fresh chives
1 tablespoon chopped fresh thyme
BEFORE YOU START
To achieve consistent size, use a portion scoop or a pastry bag. If using the piping method, use a pencil to trace circles on the back side of your parchment paper to be your guide.
PREPARATION
- Preheat the Wolf M Series Oven to 375°F on Convection Mode with racks set on positions 2 and 4.
- In a large saucepan over medium-high heat, bring the water and butter to a boil.
- Stir in the flour with a wooden spoon and mix until the mixture forms a dough.
- Continually stir and cook over medium low heat for 2–3 minutes.
- Remove from heat and continue to stir the mixture until it cools down and it stops steaming. The ideal temperature is 140°F, if using a thermometer.
- By hand or in the bowl of a stand mixer, add in the eggs one at a time, beating well. Wait between each addition to make sure the egg is completely mixed in. The dough should be very smooth and glossy.
- Mix in the cheese and herbs, then transfer the mixture to a large pastry bag fitted with a large round tip
- On a parchment-lined baking tray, pipe a 2-inch gougère or use a cookie scoop.
- Wet the tip of your finger and smooth out the tops of each gougère to remove any points.
- Bake for approximately 20–25 minutes or until golden brown with a crisp outside.
- Cool completely before cutting or serving.
BEFORE YOU START
To achieve consistent size, use a portion scoop or a pastry bag. If using the piping method, use a pencil to trace circles on the back side of your parchment paper to be your guide.
PREPARATION
- Preheat the Wolf M Series Oven to 375°F on Convection Mode with racks set on positions 2 and 4.
- In a large saucepan over medium-high heat, bring the water and butter to a boil.
- Stir in the flour with a wooden spoon and mix until the mixture forms a dough.
- Continually stir and cook over medium low heat for 2–3 minutes.
- Remove from heat and continue to stir the mixture until it cools down and it stops steaming. The ideal temperature is 140°F, if using a thermometer.
- By hand or in the bowl of a stand mixer, add in the eggs one at a time, beating well. Wait between each addition to make sure the egg is completely mixed in. The dough should be very smooth and glossy.
- Mix in the cheese and herbs, then transfer the mixture to a large pastry bag fitted with a large round tip
- On a parchment-lined baking tray, pipe a 2-inch gougère or use a cookie scoop.
- Wet the tip of your finger and smooth out the tops of each gougère to remove any points.
- Bake for approximately 20–25 minutes or until golden brown with a crisp outside.
- Cool completely before cutting or serving.
1 cup water
½ cup (1 stick) unsalted butter
1 cup all-purpose flour
4 large eggs
¾ cup grated sharp cheddar cheese
¾ cup grated asiago cheese
2 tablespoons minced fresh chives
1 tablespoon chopped fresh thyme
BEFORE YOU START
To achieve consistent size, use a portion scoop or a pastry bag. If using the piping method, use a pencil to trace circles on the back side of your parchment paper to be your guide.
PREPARATION
- Preheat the Wolf M Series Oven to 375°F on Convection Mode with racks set on positions 2 and 4.
- In a large saucepan over medium-high heat, bring the water and butter to a boil.
- Stir in the flour with a wooden spoon and mix until the mixture forms a dough.
- Continually stir and cook over medium low heat for 2–3 minutes.
- Remove from heat and continue to stir the mixture until it cools down and it stops steaming. The ideal temperature is 140°F, if using a thermometer.
- By hand or in the bowl of a stand mixer, add in the eggs one at a time, beating well. Wait between each addition to make sure the egg is completely mixed in. The dough should be very smooth and glossy.
- Mix in the cheese and herbs, then transfer the mixture to a large pastry bag fitted with a large round tip
- On a parchment-lined baking tray, pipe a 2-inch gougère or use a cookie scoop.
- Wet the tip of your finger and smooth out the tops of each gougère to remove any points.
- Bake for approximately 20–25 minutes or until golden brown with a crisp outside.
- Cool completely before cutting or serving.
