Goat Cheese, Honey & Thyme Gougères

Prepare Choux Pastry

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat, stirring until the butter is melted.
3. Remove the saucepan from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Return the pan to medium heat and cook for 1-2 minutes, stirring constantly, to dry out the dough. This step is crucial for crispy gougères.
5. Transfer the dough to a large mixing bowl. Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough should be thick enough to hold its shape but soft enough to pipe.

Add Flavor and Bake

1. Fold in the crumbled goat cheese, honey, chopped fresh thyme, and black pepper into the choux pastry until just combined.
2. Spoon the dough into a piping bag fitted with a large round tip (or use two spoons to drop mounds of dough). Pipe 1-inch rounds onto the prepared baking sheet, spacing them about 1 inch apart.
3. Bake for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 10-15 minutes, or until the gougères are puffed, golden brown, and firm.
4. Turn off the oven and leave the gougères in the oven with the door slightly ajar for 5-10 minutes to dry out and prevent them from collapsing.
5. Serve warm immediately. They are best enjoyed fresh.