Comté AOP Gougère with Melted Cheese Center
Dive into the heart of Burgundy with these light and golden gougères, revealing a delicious melted cheese center. The combination of nutty Comté AOP and black pepper creates an irresistible explosion of flavors for your aperitif. A refined classic that will impress your guests. Follow our tips for perfect choux pastry and impeccable rising. These savory bites promise a moment of pure gourmet pleasure.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 180°C (convection). Line a baking sheet with parchment paper. Grate the Comté and cube the melting cheese. Set aside.
- 2
Bring water, butter and salt to a boil. Off the heat, add the flour all at once. Stir until a ball forms that pulls away from the sides.
- 3
Dry the dough for 1-2 min over low heat, stirring, until a thin film forms on the bottom of the pan.
- 4
Transfer the dough to a bowl. Let cool for 2 min. Incorporate the eggs one by one, mixing well between each. The dough should be smooth and form a ribbon.
- 5
Mix in the grated Comté and pepper.
- 6
Put the dough in a piping bag. Form walnut-sized mounds on the baking sheet. Place a cheese cube in the center of each and cover with more dough to form a dome.
- 7
Bake in the middle of the oven for 25-30 min without opening the door for the first 20 min. The gougères should be golden and sound hollow when tapped.
- 8
Let cool for 5 min. Sprinkle with parsley and/or sea salt flakes if desired. Serve warm.
- Use eggs at room temperature for better incorporation into the warm dough.
- Never open the oven during baking, or the gougères will collapse.
- Make sure the cheese cube is well enclosed in the dough to prevent leakage.
- The dough is ready when it forms a continuous ribbon falling from the spatula. If too firm, add a little beaten egg.
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