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Comté gougères

Comté gougères piled on a plate

Comté gougères

Name: Comté gougères
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Makes 20
Cuisine: French
Ingredients: 100ml milk; 50g butter; 125g plain flour; 4 eggs; 150g comté grated; 35g butter; 20g plain flour; 100ml whole milk; 100ml double cream; 200g comté grated, plus extra finely grated comté to serve

Barney Desmazery

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Makes 20

More effort

Prep: 30 mins

Cook: 50 mins

A star rating of 2 out of 5.1 ratingRate

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Fill these gougères with the optional comté crèmeux and transform them from a snack or drinks nibble to a starter – they make a great start to a French menu

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Ingredients

Nutrition

Units:

MetricUS

100ml milk
50g butter
125g plain flour
4 eggs
150g comté

grated

For the filling (optional)

35g butter
20g plain flour
100ml whole milk
100ml double cream
200g comté

grated, plus extra finely grated comté to serve

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Nutrition: Per gougere

kcal170
fat13g
saturates8g
carbs6g
sugars1g
fibre0.3g
protein7g
salt0.29g

Method

step 1

Heat the oven to 220/200C fan/gas 8. Put the milk, 100ml water and the butter in a medium pan over a low heat and warm until the butter has melted and the liquid is simmering. Stir in the flour and continue to cook, stirring, until the mixture comes away cleanly from the side of the pan. Transfer to a bowl and whisk in the eggs, one at a time, then beat in the cheese and some seasoning.
step 2

Spoon the mixture into a piping bag, snip off the end and pipe about 20 rounds over two baking trays lined with baking parchment. Use a finger or fork dipped in water to gently press down any peaks. Bake for 20 mins, or until the gougères are puffed up, deep golden and crisp. Leave to cool.
step 3

If you’re making the filling, melt the butter in a pan over a medium-low heat. Whisk in the flour to form a sandy paste. Slowly whisk in the milk and cream, and continue to cook until the mixture thickens. Stir in the cheese to melt, season, then remove from the heat and cool completely. Once cool, transfer to a second piping bag. Snip off the end.
step 4

Using a skewer, poke holes into the bottoms of the gougères that are big enough to fit the end of the piping bag. Pipe in the filling, then arrange four on each plate and scatter over more grated cheese.

Recipe from Good Food magazine, February 2025

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A star rating of 2 out of 5.1 rating

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