Comté Cheese Gougères
Ingredients
- 125 mlMineral water
- 125 mlWhole milk
- 100 gUnsalted butter (in small pieces)
- 150 gWheat flour
- 4 pcEgg
- 150 gComté cheese (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pinchNutmeg
Method
Golden, puffed shells that crunch under the bite to reveal a soft, airy heart. The intense aroma of melted cheese and warm choux pastry hits you as soon as the oven opens.
- 1
In a saucepan, pour 125ml of mineral water and 125ml of whole milk. Add 100g of butter cut into pieces and a pinch of grey sea salt. Bring to a boil until the butter is completely melted.
- 2
Remove from heat and pour in 150g of wheat flour all at once. Mix vigorously with a spatula. Return to medium heat and work the dough for 2 minutes: it should pull away from the sides and form a smooth ball that no longer sticks to the pan.
- 3
Transfer the dough to a mixing bowl. Incorporate 4 eggs one by one, mixing vigorously between each addition. The dough is ready when it forms a smooth, shiny ribbon when lifting the spatula.
- 4
Add 120g of grated Comte cheese, a pinch of ground black pepper, and a pinch of nutmeg. Mix to evenly distribute the cheese throughout the mass.
- 5
Pipe small walnut-sized mounds onto a baking sheet. Sprinkle with the remaining 30g of Comte. Bake at 180°C for 25 minutes without opening the door. The gougeres should be well browned and sound hollow when tapped on the bottom.
Frequently asked questions
How do you get this dish right?
- Never open the oven door during baking, or the gougeres will collapse instantly.
- If your eggs are very large, whisk the last one and add it gradually to avoid making the dough too runny.
How long does this dish keep?
Keep for 2 days in an airtight container. Reheat for 5 minutes in a hot oven to restore their crispness.
