Comté Gougères

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

  grated

• butter↗35g g
• plain flour↗20g g
• whole milk↗100ml ml
• heavy cream100ml ml
• comté↗200g g

  grated, plus extra finely grated comté for serving

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C fan) / gas 8. In a medium saucepan over low heat, pour in the milk, 100 ml water and add the butter, heat until the butter melts and the liquid comes to a boil. Add the flour and continue cooking, stirring constantly, until the mixture pulls cleanly away from the sides of the pan. Transfer to a bowl and whisk the eggs one at a time, then add the cheese and a little seasoning.

2. 2

   Transfer the mixture to a pastry bag, cut off the tip and pipe about 20 circles onto two baking trays lined with parchment. Use a finger or a fork dampened with water to gently press any peaks. Bake for 20 minutes, or until the gougères have risen, become deep golden and crisp. Let cool.

3. 3

   If making the filling, melt the butter in a saucepan over medium‑low heat. Sift the flour to form a sandy paste. Slowly stir in the milk and cream, continue cooking until the mixture thickens. Add the cheese, melt, season, remove from heat and let cool completely. After cooling, transfer to a second pastry bag and cut off the tip.

4. 4

   Using a skewer, pierce the bottom of the gougères with holes large enough to insert the tip of the bag. Fill with the filling, then place four on each plate and sprinkle with additional grated cheese.