Ingredients:
1 cup whole milk
8 tablespoons unsalted butter
1 teaspoon kosher salt
1 cup all-purpose flour
1/4 cup almond flour
5 large eggs
1 cup grated gruyere cheese
2 teaspoon freshly ground black pepper
2 teaspoon fresh thyme, minced
aged gouda or gruyere cheese, shredded or grated for sprinkling
Method:
Preheat oven to 350 degrees F.
To a sauce pan add the whole milk, the butter, and the salt and bring to a boil over medium heat. Add flour, and the almond flour and stir until the dough pulls away and is smooth. Transfer to stand mixer fitted with a paddle attachment. Add 1 egg at a time, making sure the egg is fully incorporated before adding the next egg. Add cheese, the pepper, and the thyme and mix until just combined.
Using a 1 tablespoon portion scoop, drop onto parchment paper lined cookie sheet. Top with a sprinkle of cheese.
Bake in preheated oven for 30-40 minutes until the pastries have puffed up and have browned
in color.
