Recipes Gougeres with Comte Be the first to rate & review! 1 Photo Gougeres (French cheese puffs) taste best when they are still warm, but they can also be made in advance and frozen. I like to serve them with a glass of wine as an aperitif. You can use Gruyere cheese instead of Comte cheese. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Updated on March 23, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 25 Yield: 25 gougeres Jump to Nutrition Facts Ingredients 1 cup water 9 tablespoons unsalted butter 3 pinches salt 1 cup all-purpose flour 2 tablespoons all-purpose flour 4 eggs 1 ¾ cups freshly grated Comte cheese, divided freshly ground black pepper to taste 1 egg yolk 1 tablespoon water Directions Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine 1 cup water, butter, and salt in a saucepan over medium heat and bring to a boil. Cook until butter has melted, about 5 minutes. Remove saucepan from heat. Add 1 cup plus 2 tablespoons flour all at once and mix vigorously with a wooden spoon until a smooth dough forms. Return saucepan to low heat; briefly cook and stir until dough pulls away from the pan and starts to dry out, about 2 minutes. Remove from heat and set aside to cool for 1 minute. Beat eggs into the dough, 1 at a time, beating thoroughly after each addition. Add 1 cup grated Comte cheese and season lightly with pepper. Use 2 teaspoons to place small mounds of dough onto the prepared baking sheet, leaving space between them. Stir together egg yolk and 1 tablespoon water in a bowl and brush onto the dough mounds. Sprinkle with the remaining Comte cheese. Bake in the preheated oven until puffed up and golden brown, about 20 minutes. Turn off heat and let gougeres cool in the oven with the door half-open. Tips The original recipe is in metric - metric measurements are 125 g butter, 150 g flour, 100 g plus 80 g Comte cheese. I Made It Print Nutrition Facts (per serving) 101 Calories 8g Fat 4g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 25 Calories 101 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 22% Cholesterol 54mg 18% Sodium 55mg 2% Total Carbohydrate 4g 2% Dietary Fiber 0g 1% Total Sugars 0g Protein 4g Calcium 84mg 6% Iron 0mg 2% Potassium 24mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved