Pub Gougères With Anchovy And Cayenne

By Food52
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5 tablespoons Unsalted butter

5 ounces Nonfat milk (Or: 1:1 whole to water) + extra for brushing tops

1/4 teaspoon Salt

1/2 cup Flour

2 Eggs

1/4 cup Gruyère, grated + extra for topping

1/4 cup Pecorino, grated + extra for topping

1 tablespoon Fresh thyme, leaves picked

1/2 teaspoon Black pepper, freshly ground

2 Anchovy fillets, finely chopped

Pinch Cayenne