Burgundian Cheese Gougères with Comté

Instructions

1. 1

   Prepare the cheese and baking sheet

   Finely grate the Comté. Preheat the oven to 200 °C using conventional top and bottom heat. Line a baking sheet with parchment paper.

   
2. 2

   Cook the pastry base

   Put the water, milk, butter, and salt in a saucepan. Heat until the butter has melted and the liquid begins to boil. Remove the pan from the heat, add all the flour at once, and stir vigorously until a smooth ball of dough forms.

   
3. 3

   Dry the dough and mix in the eggs

   Return the pan to low heat and stir the dough for 1 to 2 minutes to evaporate excess moisture; a thin film should form on the bottom of the pan. Transfer the dough to a bowl and let it cool for 5 minutes. Beat the eggs with a fork and gradually beat them into the dough. Add the next portion only after the previous one has been fully incorporated.

   
4. 4

   Season and shape the puffs

   Stir the grated Comté, black pepper, and nutmeg into the dough. Using two teaspoons, shape 20 mounds, about 3 cm in diameter, on the baking sheet. Leave at least 3 cm between them.

   
5. 5

   Bake until golden

   Bake for 10 minutes at 200 °C, then reduce the temperature to 180 °C and bake for another 12 to 15 minutes. Do not open the oven during baking. The gougères are ready when puffed and evenly golden; serve warm.