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Gougères with comté cheese, green salad, honey and balsamic vinaigrette |

Cheese

A great classic of French cuisine, a bite-sized choux pastry with cheese, accompanied by a salad with homemade vinaigrette.

Note

Gougères are best eaten the same day, but don't hesitate to freeze them.

Ingredients

Recipe for 4 servings

Gougères

62 Gr

Water

62 Gr

Milk

62 Gr

Butter

62 Gr

Flour

2 Unit(s)

Egg

50 Gr

Comté cheese

Filling

4 Handful(s)

Mixed greens

1 Tbsp

Balsamic vinegar

2 Tbsp

Olive oil

1 Tsp

Wholegrain mustard

1 Tsp

Honey

Preparation time: 75 min

Preheat your oven at 380 °F

Gougères

Bring the milk, water and butter to the boil in a saucepan. Remove from the heat and add the flour to form a panade, then put back on the heat to cook. Remove from the heat and add the eggs one at a time, finishing with the comté cheese. Place the dough in a pastry bag and place the gougères on a baking tray lined with baking parchment. Bake for 30 minutes, depending on the size of your gougères.
In a cul-de-poule, start by mixing all the ingredients for the vinaigrette. Add the mesclun mixture, salt and pepper and toss to combine, then arrange on the bottom of your plates.

Add the gougères to the salad and serve immediately.