Description of this recipe
Comté gougères are a classic French savory pastry, light as air on the inside with a crisp, golden exterior, and infused with the nutty, complex flavor of Comté cheese. This recipe elevates the traditional gougère with a rich, creamy Comté cheese filling, making it the perfect appetizer, snack, or elegant addition to any gathering. These cheese puffs are not just delicious; they’re a testament to the simple elegance of French cuisine.
Why you will love this recipe
You’ll love this Comté gougère recipe because it’s surprisingly easy to make, incredibly versatile, and guaranteed to impress. The combination of the delicate choux pastry and the intensely flavored Comté cheese is simply irresistible. Here’s why you’ll be hooked:
- Flavor Explosion: The nutty, fruity, and slightly sweet notes of Comté cheese shine through in every bite. The cheese filling adds an extra layer of richness and decadent flavour.
- Impressive Yet Accessible: While gougères may seem fancy, they are relatively straightforward to make. This recipe provides clear, concise instructions for perfect results every time.
- Versatile Delight: Serve them as a sophisticated appetizer at a dinner party, a delightful snack with a glass of wine, or a unique addition to a brunch spread.
- Make-Ahead Friendly: The gougères can be baked ahead of time and reheated, and the filling can be prepared a day in advance, making it a great option for entertaining.
- Customizable: While Comté is the star, you can experiment with other cheeses or add herbs and spices to customize the flavor profile to your liking.
Introduction
Gougères, those delightful little cheese puffs, are a staple of French cuisine. They are more than just cheese-flavored bread; they’re a testament to the magic of choux pastry, a simple dough that puffs up into airy, golden perfection in the oven. This recipe takes the classic gougère and elevates it with the sophisticated flavor of Comté cheese. Comté, a firm, unpasteurized cow’s milk cheese from the Franche-Comté region of France, boasts a complex flavor profile with notes of roasted nuts, caramelized onions, and ripe fruit. Paired with a creamy Comté cheese filling, these gougères are a truly unforgettable culinary experience. Get ready to impress your friends and family with these exquisite little puffs of cheesy goodness!
Ingredients:
For the Gougères:
- 100ml whole milk
- 50g unsalted butter, cut into cubes
- 125g all-purpose flour, sifted
- 4 large eggs, lightly beaten
- 150g Comté cheese, grated, plus extra for sprinkling
For the Comté Cheese Filling:
- 35g unsalted butter
- 20g all-purpose flour
- 100ml whole milk
- 100ml heavy cream (double cream)
- 200g Comté cheese, grated
Preparation:
Step 1: Prepare the Choux Pastry
- Preheat your oven to 220°C (425°F) or 200°C (400°F) if it’s a fan oven. Line two baking sheets with parchment paper. This is crucial to prevent the gougères from sticking.
- In a medium saucepan, combine the milk, water and butter. Place over medium heat and bring to a simmer, stirring occasionally to ensure the butter melts evenly.
- Once the butter is melted and the mixture is simmering, remove the pan from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
- Return the pan to low heat and continue stirring the dough for 1-2 minutes to dry it out slightly. This step is essential for creating a light and airy gougère. The dough should form a ball and leave a thin film on the bottom of the pan.
- Transfer the dough to a mixing bowl and let it cool slightly for about 5 minutes. This prevents the eggs from cooking when added.
Step 2: Incorporate the Eggs
- Gradually add the eggs, one at a time, to the dough, beating well after each addition with an electric mixer or a sturdy wooden spoon. The dough will initially look like it’s separating, but continue beating until it comes back together into a smooth, glossy batter.
- The consistency of the dough is crucial. It should be thick and pipeable but still soft enough to slowly drop from a spoon. If the dough is too stiff, add a tiny bit of beaten egg until you reach the desired consistency. If it is too loose, beat for another minute.
Step 3: Add the Cheese
- Stir in the grated Comté cheese and season with salt and pepper to taste. Be generous with the cheese! The more cheese, the more flavorful the gougères will be.
Step 4: Shape and Bake the Gougères
- Transfer the choux pastry to a piping bag fitted with a large round tip (or simply snip off the end of the bag if you don’t have a tip).
- Pipe small mounds of dough onto the prepared baking sheets, leaving about 2 inches between each gougère. Aim for about 20 gougères in total. A good size is about 1.5 inches in diameter.
- Dip your finger in water and gently press down any peaks on the gougères to create a smoother surface. This will help them bake evenly.
- Sprinkle the gougères with extra grated Comté cheese for added flavor and a beautiful golden crust.
- Bake in the preheated oven for 20-25 minutes, or until the gougères are puffed up, golden brown, and crisp. Avoid opening the oven door during baking, as this can cause the gougères to deflate.
Step 5: Prepare the Comté Cheese Filling
- While the gougères are baking, prepare the Comté cheese filling. In a medium saucepan, melt the butter over medium-low heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth, sandy paste forms (this is called a roux).
- Gradually whisk in the milk and heavy cream, a little at a time, until the mixture is smooth and creamy.
- Continue to cook, stirring constantly, until the sauce thickens to a nappe consistency (it should coat the back of a spoon).
- Remove the pan from the heat and stir in the grated Comté cheese until it is melted and the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg to taste.
- Let the filling cool completely. This is important so the filling doesn’t melt the gougères. The filling will thicken further as it cools.
Step 6: Assemble the Gougères
- Once the gougères are cool enough to handle, use a small skewer or toothpick to poke a hole in the bottom of each gougère.
- Transfer the cooled Comté cheese filling to a piping bag fitted with a small round tip.
- Pipe the filling into each gougère through the hole until it is filled to capacity.
- Arrange the filled gougères on a serving plate and sprinkle with extra grated Comté cheese.
COOKING Rating:
Intermediate. While the steps are straightforward, mastering choux pastry requires some attention to detail and technique.
Serving Suggestions:
- Serve warm or at room temperature as an appetizer or snack.
- Pair with a crisp white wine, such as a Sauvignon Blanc or a Chardonnay.
- Serve with a simple green salad for a light lunch.
- Arrange on a cheese board alongside other cheeses, crackers, and fruits.
- For a more substantial meal, serve alongside a bowl of French onion soup.
Tips:
- Use good-quality Comté cheese: The flavor of the cheese is the star of this recipe, so it’s worth investing in a high-quality Comté.
- Don’t overmix the dough: Overmixing can develop the gluten in the flour, resulting in tough gougères.
- Make sure the dough is the right consistency: The dough should be thick and pipeable but still soft enough to slowly drop from a spoon.
- Don’t open the oven door during baking: This can cause the gougères to deflate.
- Let the filling cool completely: This will prevent it from melting the gougères.
- For a richer flavor, use browned butter for the filling: Brown the butter in the saucepan before adding the flour.
- Add herbs and spices to customize the flavor: Try adding chopped chives, thyme, or rosemary to the dough or filling.
- Make ahead: The gougères can be baked ahead of time and reheated in a warm oven for a few minutes. The filling can be prepared a day in advance and stored in the refrigerator.
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Nutritional Information:
(Approximate, per gougère)
Calories:
Approximately 150-180 kcal
Protein:
6-8g
Sodium:
150-200mg
Conclusion
Comté gougères are a delightful and sophisticated treat that are sure to impress. With their light, airy texture and rich, cheesy flavor, they are the perfect appetizer, snack, or addition to any gathering. This recipe provides clear, concise instructions for making perfect gougères every time. So, grab your ingredients, preheat your oven, and get ready to experience the magic of French cuisine!
Questions and Answers About Comté Gougères:
Q1: Can I use a different cheese instead of Comté?
A: Absolutely! While Comté provides a unique and complex flavor, you can certainly experiment with other cheeses. Gruyère is a great substitute as it shares a similar nutty and slightly sweet flavor profile. Other options include Emmental, aged cheddar, or even a mix of cheeses for a more complex taste. Just be sure to use a cheese that melts well and has a good flavor. Remember that the character of the gougères will change depending on the cheese you choose, so experiment to find your favourite combination!
Q2: My gougères didn’t puff up properly. What went wrong?
A: There are several reasons why your gougères might not have puffed up as expected. One common cause is adding the eggs too quickly or when the dough is too hot. Make sure the dough has cooled slightly before incorporating the eggs one at a time, beating well after each addition. Another factor could be opening the oven door during baking, as this can cause the gougères to deflate. Also, ensuring you dried out the dough in step 1 and 2 is key. Lastly, make sure your oven is at the correct temperature and that you haven’t overmixed the choux pastry. Overmixing can cause the gluten to develop, resulting in a tougher dough that won’t puff up as easily.
Q3: Can I freeze gougères?
A: Yes, you can freeze gougères! For the best results, freeze the baked gougères before filling them. Allow the baked gougères to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When ready to serve, reheat the frozen gougères in a preheated oven at 180°C (350°F) for about 5-10 minutes, or until warmed through and slightly crisp. Let cool and add filling before serving.
Q4: Can I make the choux pastry in advance?
A: While it’s best to bake the gougères as soon as the choux pastry is made, you can prepare the dough a few hours in advance. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the dough to prevent a skin from forming, and store it in the refrigerator for up to 2-3 hours. Before using, give the dough a good stir to ensure it’s smooth and consistent. If the dough has become too stiff, you can add a tiny bit of beaten egg to loosen it up.
Q5: What’s the best way to fill the gougères evenly?
A: Using a piping bag fitted with a small round tip is the most efficient and precise way to fill the gougères. Simply poke a small hole in the bottom of each gougère and pipe in the filling until it is evenly distributed. If you don’t have a piping bag, you can use a small spoon or a zip-top bag with a corner snipped off. Just be sure to work carefully to avoid making a mess. Another tip is to make sure the filling is at the right consistency. If it’s too runny, it will be difficult to control, and if it’s too thick, it will be hard to pipe.
