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Ingredients
For 6 persons- 1 jar of Sundried tomato cream 110g Jean Martin
- 150 g of flour
- 250 ml milk/water (half/half)
- 125 g of grated Comté
- 4 eggs
- 80g butter
- Salt, pepper, nutmeg
Recipe
Heat the milk and water mixture over low heat. Add the salt and butter in small pieces.
Remove from the heat, add the flour all at once and mix quickly.
Return the pan to low heat and continue stirring for a minute. You should obtain a smooth paste.
Remove from the heat, add the eggs one by one and mix well each time.
Season with pepper and sprinkle with nutmeg.
Add the grated Comté and mix.
Prepare the gougères: on a baking sheet covered with baking paper, form each gougere with a tablespoon of dough. Space them well.
Bake in the oven at 180°C for 15 minutes.
Turn off the oven and leave the gougères inside for another 15 to 20 minutes
Garnish the gougères: carefully cut off the top and add a teaspoon of dried tomato cream.
Arrange on a serving dish with Gougères with fresh goat cheese/black tapenade or salmon/green tapenade.
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