Gougéres bourguignonnes

 


  • 120 g (0,26 lbs) butter - cold and cut into pieces
  • 125 g (0,27 lbs) Comté or Beaufort cheese
  • 150 g (0,33 lbs) flour
  • 4 eggs + 1 yolk
  • 60 g (0,132 lbs) grated Gruyère cheese
  • Salt, pepper, a pinch of nutmeg

Butter and lightly flour 2 baking sheets.
Pour 25 cl of water into a saucepan. Add butter and salt. 
Heat on fire lively, stirring occasionally.
As soon as the mixture begins to boil, remove pan from heat.
Add the flour all at once and mix vigorously until smooth of a uniform consistency. .
The preparation must come away from the walls of the pan.
Put it back on low heat and continue to work the dough for
1 or 2 minutes to dry it out. Pepper and nutmeg.
Quickly pour the contents of the saucepan into the bowl of a mixer fitted with a flexible spatula.
Gradually add the eggs, as well as the 40 g (0,088 lbs) of grated cheese.
The batter should have the consistency of thick mayonnaise.
Pour the batter into a 1 cm (0,39 inc) piping bag. Make piles of 5 cm (1,96 inc), spaced 5 cm. 
Sprinkle the cabbage with the rest of the grated cheese.
Bake in a hot oven at 200°(392) (th. 7) at mid-height for 20 to 25 minutes. Cabbages should be well browned.
Do not open the oven during cooking.
Remove the gougères from the baking sheet and place on a rack.
Serve hot or at room temperature.

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