AT A GLANCE
|01||Preheat oven to 190C. Bring butter, 250ml water and a large pinch of salt to the boil in a saucepan over medium heat. Add flour and beat with a wooden spoon until mixture pulls away from sides of pan (2-3 minutes). Remove from heat, add eggs one at a time, beating well after each addition, then stir in thyme and 120gm Gruyère. Spoon tablespoons of mixture onto a tray lined with baking paper, scatter with remaining Gruyère and bake until golden (10-12 minutes).|
|02||Pierce a small hole in the base of each gougère with a small sharp knife, return to oven and bake until almost dry (6-8 minutes). Cool slightly.|
|03||Whisk goat’s curd in an electric mixer until light and fluffy, then transfer to a piping bag fitted with a 1cm nozzle. Pipe goat’s curd into the base of each gougères and serve warm.|
Note Gougères can be made a day ahead and stored in an airtight container. Reheat at 190C for 5 minutes before filling and serving.