Gougères au Comté

  • Cooking Time: 30-40 minutes
  • Servings: 8 large gougères or 16 small ones
  • Preparation Time: 20 minutes
  • 10 tablespoons unsalted butter, diced
2 teaspoons kosher salt
Pinch of white pepper

  • Pinch of freshly grated nutmeg

  • 2 1/4 cups all-purpose flour

  • 8 large eggs
8 ounces Comté cheese, coarsely grated (2 cups)

  1. Preheat the oven to 400°. Line 2 baking sheets with parchment paper.

  2. In a medium saucepan, combine 2 cups of water with the butter, salt, pepper, and nutmeg and bring to a boil on medium heat. When the butter melts, add the flour all at once and beat with a wooden spoon until a tight dough forms and pulls away from the side of the pan, about 5 minutes. 

  3. Remove the pan from the heat and let cool for 5 minutes. Using a wooden spoon, beat in the eggs one at a time until smooth. Then, stir in the cheese. 

  4. Scoop the dough into a pastry bag fitted with a 3/4-inch plain tip. Pipe 8 large mounds onto the prepared sheets, spacing them a few inches apart. Bake the gougères for 
30 to 40 minutes, shifting 
the pans from top to bottom and front to back halfway through, until puffed and golden. Serve warm.

This is a great cheesy and warm dish for anyone.