Perfect as an elegant appetizer or afternoon snack, Olive Gougères are simple to make and fun to eat! These cheese puffs are studded with bold kalamata olives, adding extra flavor to each little bite.
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/8 teaspoon fresh ground black pepper
1/8 teaspoon paprika
1 cup milk
8 tablespoons unsalted butter (1 stick)
5 large eggs, divided
1/2 cup parmesan cheese
1/2 cup sharp cheddar cheese
1/2 cup finely chopped Lindsay Organic Pitted Kalamata Olives
Preheat the oven to 425°F. Prepare two baking sheets by lining with a silicone baking mat or parchment paper.
Whisk together the flour, salt, pepper, thyme, and paprika. Set aside.
In a medium saucepan, warm the milk and butter over medium heat. Bring it to a bubble and stir until the butter is completely melted. Add the flour mixture, and using a wooden spoon, stir vigorously for about 5 minutes. It will be extremely thick and form into a ball. Place the flour mixture into a food processor or the bowl of an electric mixer, add 4 eggs and the cheeses, and pulse until it is creamy and fully combined. Add the olives and pulse again to distribute.
Using a tiny ice cream scoop or a pastry bag with a 1 inch tip, place about 1 tablespoon sized mounds on the prepared baking tray, about 20 puffs per tray, with about 1 inch spaces between. If the mounds are not perfectly round, use a wet fingertip to lightly pat into shape. At this point, you can place your baking trays in the freezer to bake at a later point.
When ready to bake, whisk together the remaining egg with 1 tablespoon of water. Lightly brush each puff with the egg wash, then bake in the oven for about 15-20 minutes, or until golden brown.
