Thyme Gougères

Ingredients

• 0.5 cup asiago cheese grated
• 1 pinch ground pepper 
• 5 large eggs 
• 1 cup flour all-purpose
• 2 teaspoons thyme sprigs fresh plus more for garnish
• 1 cup gruyere cheese grated
• 1 pinch kosher salt 
• 0.3 cup butter unsalted ()

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• whisk
• stand mixer
• ziploc bags
• pastry bag

Directions

1. Preheat oven to 400°F. Line 2 large bakingsheets with parchment paper. Bring butterand 1 cup water to a boil in a large heavysaucepan.
2. Remove from heat.
3. Add flour,cayenne, and salt; stir vigorously to blend.Return to heat; stir vigorously over mediumheat until mixture forms a ball and a thin,dry film forms on bottom and sides of pan,about 1 minute.
4. Transfer mixture to a standmixer fitted with a paddle attachment.
5. Add1 cup Gruyère, Asiago, and 2 teaspoons thyme;beat on low speed to blend.
6. Add 4 eggs,one at a time, fully incorporating each eggbetween additions, and scraping down sidesof bowl as needed.
7. Spoon dough into a pastry bag fittedwith a 1/2" tip or a plastic bag with 1/2" cutdiagonally from 1 corner. Pipe dough ontoprepared baking sheets in 1"–1 1/4" rounds,spacing 1" apart.
8. Whisk remaining egg with1 tablespoon water in a small bowl.
9. Brush eggwash lightly over rounds, patting down toform rounded tops.
10. Sprinkle with remaining3 tablespoons Gruyère.
11. Garnish each with a fewthyme leaves.
12. Bake gougères until puffed and goldenbrown and centers are cooked through butstill moist, 20-25 minutes.
13. Let cool slightlyand serve. DO AHEAD: Can be made 1 monthahead.
14. Let cool completely. Store airtightin freezer. Rewarm in 325°F oven until hot,10-15 minutes.