Cheese and Mustard Gougères
Makes 48 pieces.
Prep Time : 35 minutes
Cooking Time : 25-30 minutes
Manon Lapierre
La Petite Bette
Ingredients
- ½ cup (125 ml) water
- ½ cup (125 ml) milk
- ¼ tsp salt
- 7 tbsp (100g) butter
- 1 cup (140g) all-purpose flour
- 4 eggs
- ¼ cup (60 ml) Maille Dijon Original mustard + 1 tbsp for topping, and more for dipping (to taste)
- 3½ oz (100g) Comté cheese (75g grated, 25g diced)
- Freshly ground black pepper
Preparation
- Preheat the oven to 350°F.
- Bring the milk, water, salt, and butter to a boil in a saucepan. Add the flour all at once, stirring vigorously for 2-3 minutes to dry out the choux pastry.
- Remove from heat and let cool for 5 minutes.
- Add the eggs one at a time, beating vigorously by hand or using a mixer to fully incorporate each egg before adding the next.
- Mix thoroughly into the dough and stir in the Dijon mustard and grated cheese.
- Transfer the dough to a piping bag fitted with a round tip (alternatively, use two spoons to shape the gougères directly onto the baking sheet).
- Pipe gougères about 2-3 cm in diameter on a baking sheet, leaving a small space between each.
- Dip your finger into the Maille Dijon mustard tablespoon and gently dab each gougère’s top.
- Top each gougère with a few cubes of diced cheese.
- Bake for 25-30 minutes without opening the oven door. The gougères are ready when they are puffed up and golden on top.
- Serve hot with a bowl of Maille Dijon mustard for those who love mustard!
