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Comté Gougères

Get ready to indulge in a taste of French comfort with our Comté Gougères!

This recipe comes straight from Valérie's mum, who used to whip up these delicious cheesy puffs every Sunday evening. Light, airy, and bursting with the rich, nutty flavour of Comté cheese, these Gougères are perfect as an appetiser or a tasty snack. Follow our easy recipe and bring a bit of Valérie’s family tradition to your table. Enjoy!

You will need:

1/2 cup water
1/2 cup milk
110g unsalted butter, cut into tablespoons
Large pinch of coarse salt
1 cup all-purpose flour
4 large eggs
100g shredded Comté cheese (1 cup), plus more for sprinkling
Freshly grated nutmeg
Freshly ground black pepper


Start by gathering the ingredients. Preheat the oven to 200°C. Line two baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter, and salt. Bring to a boil.

Add the flour and stir it in with a wooden spoon until a smooth dough forms. Stir over low heat until it dries out and pulls away from the side of the pan, about 2 minutes.

Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.

*When making the choux pastry, be sure that each egg is fully incorporated into the batter before adding the next. Don't worry if the batter separates and looks curdled at first. Keep beating, and it will come together nicely.

Transfer the dough to a pastry bag fitted with a 1.2cm round tip and pipe tablespoon-size mounds onto the baking sheets, 5cm apart. Sprinkle with Comté cheese and bake for 22 minutes, or until puffed and golden brown.

Serve hot, or let cool and refrigerate or freeze. Reheat in a 180°C oven until piping hot.