Gougeres (pronounced goo-zhairs) are really just a fancy name for a savory cream puff - as compared to a sweet filled cream puff. This particular version doesn't have a savory filling but instead, the spices and cheese are baked into the puff. No need to fill.
Gougère
5 T butter
1/2 c water
1 T milk
dash salt
1/2 c flour
3 eggs
1/4 c Gruyere, grated
1/4 c Pecorino, grated
1 T fresh thyme leaves
1/2 t fresh ground black pepper
1 1/2 t anchovy paste
pinch cayenne
Preheat oven to 350. In a saucepan, place the butter, milk, water and salt. Bring to a boil while stirring and add the flour all at once. Stir and cook until the mixture forms a ball, remove from heat. Let cool slightly and beat the eggs in one at a time, beating well between. Add the cheeses and spices. Spoon dough into dollops on a parchment lined baking sheet. Sprinkle extra cheese on the tops and bake 35 minutes until puffed and golden brown. Serve.
