1 cup whole milk 

8 tablespoons unsalted butter 

1 teaspoon kosher salt 

1 cup all-purpose flour  

1/4 cup almond flour 

5 large eggs 

1 cup grated gruyere cheese 

2 teaspoon freshly ground black pepper 

2 teaspoon fresh thyme, minced 

aged gouda or gruyere cheese, shredded or grated for sprinkling


Preheat oven to 350 degrees F. 

To a sauce pan add the whole milk, the butter, and the salt and bring to a boil over medium heat. Add flour, and the almond flour and stir until the dough pulls away and is smooth. Transfer to stand mixer fitted with a paddle attachment. Add 1 egg at a time, making sure the egg is fully incorporated before adding the next egg. Add cheese, the pepper, and the thyme and mix until just combined.  

Using a 1 tablespoon portion scoop, drop onto parchment paper lined cookie sheet. Top with a sprinkle of cheese.  

Bake in preheated oven for 30-40 minutes until the pastries have puffed up and have browned  

in color.