Gougeres with Comte

Gougeres (French cheese puffs) taste best when they are still warm, but they can also be made in advance and frozen. I like to serve them with a glass of wine as an aperitif. You can use Gruyere cheese instead of Comte cheese.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step: 2

Combine 1 cup water, butter, and salt in a saucepan over medium heat and bring to a boil. Cook until butter has melted, about 5 minutes. Remove saucepan from heat. Add 1 cup plus 2 tablespoons flour all at once and mix vigorously with a wooden spoon until a smooth dough forms. Return saucepan to low heat; briefly cook and stir until dough pulls away from the pan and starts to dry out, about 2 minutes. Remove from heat and set aside to cool for 1 minute.

Step: 3

Beat eggs into the dough, 1 at a time, beating thoroughly after each addition. Add 1 cup grated Comte cheese and season lightly with pepper.

Step: 4

Use 2 teaspoons to place small mounds of dough onto the prepared baking sheet, leaving space between them.

Step: 5

Stir together egg yolk and 1 tablespoon water in a bowl and brush onto the dough mounds. Sprinkle with the remaining Comte cheese.

Step: 6

Bake in the preheated oven until puffed up and golden brown, about 20 minutes. Turn off heat and let gougeres cool in the oven with the door half-open.

Per Serving: 101 calories; protein 3.9g; carbohydrates 4.4g; fat 7.5g; cholesterol 53.7mg; sodium 55.2mg.

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