Gruyère & Dijon Choux Couronne

Instructions

1. 1

   Preheat oven to 425°F (220°C). Trace an 8-inch circle on a sheet of parchment paper, then flip it over on your baking sheet so you do not bake ink into your food. This is your stencil.

   5 min

   Tip: Use a heavy-duty baking sheet to prevent warping in the high heat.

2. 2

   In a medium saucepan, combine ½ cup water, ½ cup whole milk, 113g cultured butter, and 1 tsp kosher salt. Bring to a rolling boil over medium-high heat. We want the butter completely melted before the liquid boils off.

   5 min

   Tip: Butter is not a garnish, especially in choux. The cultured tang offsets the richness of the cheese.

3. 3

   Dump in 130g all-purpose flour all at once. Reduce heat to medium and beat vigorously with a wooden spoon. Cook until the dough pulls away from the sides and leaves a starchy film on the bottom of the pan.

   3 min

   Tip: This cooks out the raw flour and gelatinizes the starches. Do not rush it.

4. 4

   Transfer the panade (your dough base) to a stand mixer fitted with a paddle attachment. Let it cool slightly so you do not scramble the eggs later. Add 1 tbsp Dijon mustard.

   5 min

   Tip: If you don't have a mixer, use a bowl and a sturdy wooden spoon.

5. 5

   Turn the mixer to medium-low. Add the 4 large eggs one at a time, letting each fully incorporate before adding the next. Stop when the dough is glossy and falls from the paddle in a reluctant, heavy 'V' shape.

   5 min

   Tip: You might not need the very last drop of egg, so watch the texture. It should hold its shape.

6. 6

   Remove the bowl from the mixer and fold in 100g grated Gruyère cheese and 1 tbsp fresh thyme.

   2 min

   Tip: Save the remaining 50g of cheese for the crust.

7. 7

   Scrape the dough into a zip-top bag and snip off a 1-inch corner. Pipe a thick ring following your traced circle. Pipe a second ring right inside the first, then a third ring on top of the seam between the two. Scatter the remaining 50g grated Gruyère cheese, ½ tsp black pepper, and ½ tsp flaky sea salt aggressively over the top.

   5 min

   Tip: Cami's shortcut note: No star tip needed. The cheese blanket will create all the texture you need.

8. 8

   Bake at 425°F for 15 minutes to generate the steam that inflates the couronne. Do not open the door.

   15 min

   Tip: Opening the door lets out the steam, which is the only thing leavening this pastry.

9. 9

   Drop the heat to 375°F (190°C) and continue baking until deeply bronzed, puffed, and crisp.

   20 min

   Tip: If it looks pale, it will collapse later. Let time do the work.

10. 10

    Transfer to a wire rack. Immediately pierce the ring in a few spots with a paring knife. Let cool slightly before tearing into it.

    10 min

    Tip: Don't skip this. Venting the trapped steam prevents the lacy crumb from turning tight like a bad alibi.