Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
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Amount per serving
- Calories: 137
- Fat: 10g
- Saturated fat: 6g
- Protein: 5g
- Carbohydrate: 6g
- Fiber: 0.0g
- Cholesterol: 76mg
- Sodium: 191mg
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
- 1 1/2 cups shredded extra sharp Cheddar
- 3 tablespoons grated Parmesan
- 1 tablespoon chopped fresh thyme
- 1. Preheat oven to 375ºF. Line 2 large baking sheets with parchment.
- 2. In a large saucepan over medium-high heat, bring 1 cup water, butter, mustard, salt and pepper to a rolling boil. When butter has melted, add flour all at once. Stir vigorously with a wooden spoon until a sticky ball forms and it begins to pull away from sides of pan, about 3 minutes. Lower heat and cook, stirring, for 3 minutes. Remove from heat, transfer to a mixing bowl and let cool for 5 minutes.
- 3. Using an electric mixer on medium speed, beat in 1 egg. Let mixture separate and then come back together before adding next egg. Repeat with remaining eggs. Beat in cheeses and thyme.
- 4. Portion dough by tablespoonfuls onto baking sheets, spacing 1 inch apart. (Alternatively, use a piping bag with a plain tip or a small ice cream scoop.) Bake until golden brown, 25 to 30 minutes, switching pans front to back and top to bottom halfway through. Serve warm.
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