Gruyère Thyme Black Pepper Parmesan Gougères

Arrange 2 racks evenly spaced apart in the top half of the oven and preheat oven to 425°F.

In a small saucepan, heat 1 cup milk with ½ cup chopped butter, 1 tsp salt, and 1 tsp pepper over medium-low heat, until butter has melted and tiny bubbles start to form around the edges of the pan, about 3 minutes. Do not let the milk boil; it just needs to be scalded.

Add 1 cup flour and vigorously beat the mixture with a wooden spoon until combined. Reduce to low heat and cook, stirring constantly, for 2 minutes.

Transfer mixture to a food processor. Immediately add 4 eggs, 1 cup shredded gruyère, ½ cup finely grated Parmesan, and 1 tbsp thyme leaves. Pulse a few times until everything is incorporated.

On the prepared baking sheets, using a one tablespoon measure, spoon 1 heaping tbsp (using another teaspoon to help remove the mixture from the spoon) into 1-inch mounds, spaced 1-inch apart. You can also use a mini cookie scoop. If the scoop or spoon gets sticky after a while, rinse under a warm tap shaking off any excess water. Continue until all the mixture is gone.

In a small bowl, lightly beat the remaining egg with the remaining 2 tsp milk. Brush the tops of each puff with the egg wash. Sprinkle the tops with the remaining Parmesan, a sprinkle of salt, and ground black pepper.

Bake until a deep golden brown, about 15 to 20 minutes, rotating the trays halfway. Serve warm —and get ready for the compliments!