Gougères bourguignonnes au comté

Name: Gougères bourguignonnes au comté
Total time: 50 min
Yield: Serves 6
Cuisine: Burgundy
Ingredients: 250 g (9 oz) choux pastry; 150 g (1½ cups) grated aged Comté; 1 pinch of grated nutmeg; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Burgundy gougères with Comté (cheese puffs)

⏱ 50 minServes 6Medium290 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

250 g (9 oz)choux pastry
150 g (5 oz)grated aged Comté
1 pinchgrated nutmeg
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

250 g (9 oz) choux pastry
150 g (5 oz) grated aged Comté
1 pinch grated nutmeg
1 pinch fleur de sel (flaky sea salt)
1 pinch freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 medium heavy-bottomed saucepan (18 cm / 7 in)

1 large baking sheet (40 × 30 cm / 16 × 12 in)

1 roll of parchment paper

1 sturdy wooden spoon

1 silicone spatula

1 disposable piping bag with a 10 mm plain tip

1 fan oven (200 °C / 400 °F)

1 fine grater for the nutmeg

1 bowl scraper

03 — Method

Make the choux pastry from the basic recipe (250 g / 9 oz), then mix in the grated Comté, nutmeg, flaky salt and freshly ground pepper.Making it from scratch? See the choux pastry — ≈ 25 min
Mix just until evenly combined and soft enough to pipe; don't overwork it.
Pipe walnut-sized mounds onto a parchment-lined baking sheet, leaving room for them to puff.
Sprinkle with a little more Comté and bake at 180°C (350°F) for 25 minutes without opening the oven door.
They're done when puffed, golden and dry inside, so they won't collapse.
Cool for a few minutes on a rack and serve warm, ideally as an appetizer.