Gougére with comté and espelette

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Gougére is a baked savoury choux pastry made of choux dough and mixed cheese such as Parmesan, Asiago, or Manchego. Gougére is always a crowd pleaser and can be made ahead of time, just bake the day of your dinner party or event.

SERVES

TO

1H 30 Mins

Ingredients

280 grams of milk
280 grams of water
120 grams of unsalted butter, cut into small pieces
14 grams of salt
300 grams of all-purpose flour
6 large eggs
1 egg, lightly beaten for egg wash, reserve
100 grams of shredded comté cheese
Fleur de sel and espelette pepper

Directions

Preheat the oven to 400°F (205°C) and line two baking sheets with parchment paper.
In a large saucepan, combine the milk, water, butter and salt; and bring to a boil.
As soon as the mixture boils add the flour all at once and beat vigorously with a wooden spoon until the flour is thoroughly incorporated.
Reduce the heat to very low and cook the gougére dough, stirring and scraping the bottom constantly, until the dough pulls away from the side of the pan, about six minutes.
Place the dough into a small mixer and allow it to cool for about two minutes.
Using the paddle attachment add the eggs one at a time, until they are all incorporated.
Scrape the bottom of the mixing bowl one time, and then continue mixing the gougére dough for another 30 seconds.
Using a pastry bag or spoon, scoop about three tablespoons of dough onto the baking sheets, five centimeters apart.
Using a pastry brush, brush the egg wash on each gougére and then sprinkle them with cheese, fleur de sel and espelette pepper. Bake the gougéres for 15 minutes.
Reduce the oven temperature to 325°F (162°C) and bake for 30 minutes longer, rotating the baking sheets halfway through to ensure that the the gougéres are puffed and golden browned.
Turn off the oven, propping the door ajar.
Let the gougéres rest in the oven for about 30 minutes longer, until crisp on the outside but still steamy within.
Serve warm or at room temperature.