Comté gougères

Preparation stepsTotal time: 40 min

1. 1

   Make the dough5 min

   

   Bring the water, milk, butter and salt to a boil, then tip in the flour all at once. Count the time from when you start, and only move on once you get the result described.

2. 2

   Dry out5 min

   

   Stir until the dough comes away from the sides of the pan. Set the heat so it simmers or browns without smoking. Stir the bottom once at the start so nothing sticks.

3. 3

   Eggs5 min

   

   Off the heat, beat in the eggs one at a time, then the Comté and nutmeg. Stay off the heat: the residual warmth is enough. Putting the pan back on the heat at this point can split the cream, seize the chocolate or scramble the eggs. Amounts for this step: 100 g grated Comté; 1 pinch of nutmeg, salt.

4. 4

   Bake25 min

   

   Pipe small mounds and bake for 25 minutes at 180°C without opening the door. Preheat the oven to the temperature given, with the rack in the middle. Only open the door if the recipe says so: the dish is ready when it is golden and the time is up.