Gougères au comté

Name: Gougères au comté
Total time: 45 min
Yield: Serves 12
Cuisine: Franche-Comté
Ingredients: 250 g (9 oz) choux pastry; 250 g (2½ cups) grated AOP Comté, aged 18 months; 1 tsp Dijon mustard; 1 pinch of nutmeg; 1 egg yolk for glazing; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Comté cheese puffs

⏱ 45 minServes 12Medium185 kcal

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

01 — Ingredients12 servings

250 g (9 oz)choux pastry
250 g (9 oz)AOP Comté, aged 18 monthsgrated
1 tspDijon mustard
1 pinchnutmeg
1egg yolkfor glazing
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

250 g (9 oz) choux pastry
250 g (9 oz) AOP Comté, aged 18 months grated
1 tsp Dijon mustard
1 pinch nutmeg
1 egg yolk for glazing
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 12. 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 large saucepan

1 wooden spoon

1 large baking sheet

1 sheet of parchment paper

1 piping bag with a plain tip

03 — Method

Make the choux pastry from the base recipe (250 g / 9 oz), then stir in the grated Comté, mustard, nutmeg, fleur de sel and freshly ground pepper.Making it from scratch? See the choux pastry — ≈ 25 min
Mix gently until evenly combined; the dough should stay soft enough to pipe.
Pipe even, walnut-sized mounds onto a parchment-lined sheet, spaced well apart so they can puff.
Brush the tops with beaten egg yolk and sprinkle with a little grated Comté.
Bake at 180°C (350°F) for 25 minutes without opening the oven door, until puffed, golden and dry inside.
Cool a few minutes on a rack and serve warm as an appetizer or starter.