Ingredients
Choux Paste
1.25 Cups Nonfat Milk
10 Tbsp Unsalted Butter
1 Tsp Salt
1 Cup AP Flour
5 Large Eggs
.25 cup Gruyere Cheese Grated
1 Tsp Ground Black Pepper
1 Tbsp Fresh Minced Thyme
Topping
1 Large Egg
Pinch Salt
Grated Gruyere
Preparation
Preheat Oven 350 - Butter baking sheet or line with parchment paper.
Choux Paste - Combine milk, butter, and salt in heavy saucepan over medium heat until butter melts and the mixture comes to a full boil. Add flour all at once, stirring vigorously with wooden spoon. Stir till mixture forms a smooth mass and pulls away from the sides of pan (approx 3 minutes)
Equip Standmixer with Paddle Attachment . . add eggs one at a time incorporating fully btwn each egg. Remove bowl from stand, add cheese, pepper, thyme and mix with rubber spatula. Pipe or spoon onto baking sheet spacing them 1.25" apart.
Whisk topping together and gently brush the top of each pastry with egg wash, lightly sprinkle withe cheese.
Bake about 25 mins til they feel light for their size.
