Gougeres with Comte The Best Recipes

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Gougeres with Comte

"Gougeres (French cheese puffs) taste best when they are still warm, but they can also be made in advance and frozen. I like to serve them with a glass of wine as an aperitif. You can use Gruyere cheese instead of Comte cheese."

Ingredients :

• 1 cup water
• 9 tablespoons unsalted butter
• 3 pinches salt
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 4 eggs
• 1 3/4 cups freshly grated Comte cheese, divided
• freshly ground black pepper to taste
• 1 egg yolk
• 1 tablespoon water

Instructions :

Prep : 20M	Cook : 25M	Ready in : 50M

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine 1 cup water, butter, and salt in a saucepan over medium heat and bring to a boil. Cook until butter has melted, about 5 minutes. Remove saucepan from heat. Add 1 cup plus 2 tablespoons flour all at once and mix vigorously with a wooden spoon until a smooth dough forms. Return saucepan to low heat; briefly cook and stir until dough pulls away from the pan and starts to dry out, about 2 minutes. Remove from heat and set aside to cool for 1 minute.
• Beat eggs into the dough, 1 at a time, beating thoroughly after each addition. Add 1 cup grated Comte cheese and season lightly with pepper.
• Use 2 teaspoons to place small mounds of dough onto the prepared baking sheet, leaving space between them.
• Stir together egg yolk and 1 tablespoon water in a bowl and brush onto the dough mounds. Sprinkle with the remaining Comte cheese.
• Bake in the preheated oven until puffed up and golden brown, about 20 minutes. Turn off heat and let gougeres cool in the oven with the door half-open.

Notes :

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