Comté Gougères
I love a good appetizer or savory bites, and I have nothing against traditional crisps and pretzels. However, sometimes you want something a bit more decadent. These gougères are soft and fluffy, deliciously cheesy, and freeze extremely well. You can make them with almost any cheese, but nothing beats the strength and nuttiness of a good Comté.
- 80 g Grated Comté
- 75 g butter
- 150 g flour
- 4 eggs
- 250 ml water
- pinch salt
- pinch pepper
- 1
Preheat the oven at 200°C (180°C fan).
- 2
On the hob, bring to a boil the water and the butter together.
- 3
Remove from the hob and add the flour in one go. Mix frantically with a wooden spoon until well combined.
- 4
Put back on the hob on very low heat to dry the dough. Continue to stir, you will know when it's ready when the dough doesn't stick to the sides of the saucepan. Never stop stiring, it shouldn't take more than 3 to 4 minutes.
- 5
Remove from the hob and add the eggs one after the other. The first egg need to be completely incorporated before adding the next. At this stage, the dough needs to be silky.
- 6
Add the grated cheese, salt and pepper and combine one last time.
- 7
Place in a pipping bag with a fairly large opening and shape on a tray lined with parchment paper.
- 8
Bake for 20 to 25 minutes until the gougère are golden.
Note- You can whisk each egg individually for an easier incorporation to the dough.
- When piping your gougéres, don't think about the size they are going to be, remember they are going the raise. They should be about the size of a chocolate truffle when you pipe them.
- Leave enough space between each gougére.
- Do not open the oven during the baking.
- When they are ready, immediately transfer them on a cooling rack. It will prevent the moisture from making them soggy.
- Store in a metal tin or freeze. They will taste fresh after a quick warmup in the oven.
Comté, Gougères, recipe, recips, choux - 2
