French gougères are a savory choux pastry mixed with cheese. They are at their best when still hot. A small crust on the outside reveals a slightly gooey center.
- 40 g of butter
- 125 ml of water
- 75 g flour
- Salt pepper
- 100 g of grated Comté cheese (or gruyère, or parmesan)
Preparation of the gougères (Cheese puff)
Boil the water with the butter. Remove from the heat, add the flour all at once.
Stir with a wooden spoon and put on a low heat for a few minutes. The dough will start to dry. When it starts to hang on the pan, stop the fire. Continue mixing to cool the dough. Add the eggs, mixing well between each egg. Season with salt and pepper and add the Comté cheese. For my part, I added a hint of curry (curry and Comté are well together) in the mix.
Preheat the oven to 180°C / 355°F. Fill a pastry bag with a pastry tip, pour the batter and make balls of dough on the baking sheet lined with parchment paper.
Bake about 20 minutes. You can freeze cheese gougères in an airtight container for later eating. For that, you just need to put in the oven about ten minutes. (Without thawing, otherwise it will soften)