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Buckwheat gougeres with Comté sauce

These cheesy puffs are a French classic. It's impossible to stop at one… but then who's counting? 

13 votes 999
Average: 3.3 (25 votes)

Ingredients For

  • 250 ml
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    150 g See the article
  • x 6
  • Emmental
    Dairy products
    French Emmental de Savoie Cheese PGI
    50 g See the article
  • Comte cheese
    Dairy products
    Comté PDO
    50 g See the article
  • 250 ml
  • Sarrasin
    Buckwheat flour from Brittany PGI
    190 g See the article

Preheat the oven to 145°C (convection). Bring the water to boil in a pan with the tsp table salt and 1/2 cup softened butter in pieces. Remove from the heat and incorporate the 11/3 cups sieved flour. Mix with a spatula to a smooth dough. Return to the heat in a saucepan for 3 minutes to dry the pastry, stirring vigorously. 

Transfer the dough to a mixing bowl. Incorporate the 5 eggs, one at a time, stirring. To finish, add the shredded Gruyère. Heat the remaining 3 tbsp butter in one saucepan and warm the milk in another. Once the butter is foamy, add the 1/3 cup flour and mix with a wooden spoon. Then pour in the warm milk, stirring continuously. Continue until the mixture begins to boil. Then add the tsp of salt, the 1/2 tsp of ground pepper and the shredded Comté. Set aside. 

Place the choux dough in a pastry bag with a plain 10 mm tip. Pipe the puffs onto a baking sheet lined with parchment. Beat the remaining egg and brush the puffs with it. Sprinkle on the toasted sesame seeds and a few grinds of ground pepper. Bake for 25 minutes, until the choux are puffed up and golden brown. 

Once they are cooked, transfer the Comté sauce to a pastry bag with a small plain tip and fill them from underneath. Serve warm. 

Pair with

Crémant de Bourgogne, Bourgogne aligoté or Petit-Chablis.

Country Bread
Country Bread
PDO Vallée des Baux-de-Provence Olive Oil
PDO Vallée des Baux-de-Provence Olive Oil
See Recipe