Skip to content

Vegetarian, Northern, Eastern and Western France

Comté cheese gougère with green salad

A comté gougère is a large savory choux pastry ring puffed in the oven, packed with melted cheese, served warm with a green salad. For 4 people, it takes about 1 hour, a medium skill level, and costs around €2.00 per person. Success depends on drying the choux dough properly and never opening the oven during baking.

Tonight, a big puffed up gougère full of melted comté, warm and golden, with a walnut salad on the side.

Comté cheese gougère with green salad
Total time
1 h
Difficulty
Medium
Cost per person
€2.00
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

A gougère is savory choux pastry that puffs up in the oven while staying soft inside, with pockets of melted comté running through it. The crust turns golden and slightly crackly, while the inside stays tender and lightly scented with nutmeg. Comté brings a nutty depth that sets a real gougère apart from a plain cheese bread.

It's a dish that makes a weeknight dinner feel special without hours of work, and it works just as well for kids as for Sunday guests. The walnut salad on the side adds crunch and balances the softness of the dough. Serve the gougère as a generous starter or as a full meal with the salad.

The ingredients

4 people

Pantry

  • flouroften in the pantry 150 g
  • wateroften in the pantry 25 cl
  • nutmegoften in the pantry 1 pinch
  • walnuts 40 g
  • vinaigretteoften in the pantry 3 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Dairy

  • butter 100 g
  • eggs 4
  • comté cheese 150 g

Fruits and vegetables

  • green salad 1

Allergens Gluten, Lactose, Eggs, Tree nuts

The step by step recipe

  1. Bring the water, butter, and salt to a boil, add the flour all at once off the heat, and stir vigorously. 5 min

    Dry the dough over the heat for a few minutes, it should pull away from the sides of the pan.

  2. Add the eggs one at a time, waiting for each one to be fully absorbed before adding the next.

    Add the last egg beaten, until the dough forms a smooth ribbon.

  3. Stir in three quarters of the grated comté, the nutmeg, and the pepper.

    Cut part of the cheese into cubes, it will melt into little pockets.

  4. Pipe the dough into a ring on a baking sheet, scatter the remaining comté on top, and bake at 190°C. 35 min

    Pipe the ring with a pastry bag or two spoons, even sized balls bake more evenly.

  5. Make the salad with the crushed walnuts and vinaigrette, and serve the gougère warm.

    A gougère tastes best warm, it stays soft at the center.

Our tips to get it right

  • Weigh the flour and add it all at once, off the heat, so the dough doesn't clump.
  • Crack each egg into a separate bowl before adding it in, one bad egg can ruin the whole batch of dough.
  • Grate the comté yourself instead of buying pre shredded cheese, it melts better and tastes stronger.

The variations

  • Swap the comté for Gruyère or Emmental if that's what you have, the result stays close in flavor.
  • For a richer version, stir in some crisped bacon bits before baking.
  • For kids, shape small individual balls instead of one large ring, they bake faster and are easy to eat by hand.

What to serve it with

  • A vegetable soup first
  • A glass of apple juice
  • Stewed fruit for dessert

Storage

The gougère keeps for 2 days in the fridge in a sealed container. It freezes well once baked and cooled. Reheat it in the oven for a few minutes so it crisps back up without drying out.

Questions about this dish

Why does my gougère deflate after baking?

This usually happens from a sudden temperature change or opening the oven too soon. Bake for the first twenty minutes without opening the door, then let it cool slowly with the door cracked open.

Can I make the dough ahead of time?

You can make the choux dough a few hours ahead and keep it covered in the fridge. Let it sit at room temperature for a few minutes before shaping so it's easier to work with.

What cheese can I use instead of comté?

Gruyère, Emmental, or a mix of both work well in place of comté. The flavor will be slightly milder but the texture stays the same.

How do I know the choux dough is ready before adding the eggs?

The dough should pull away from the sides of the pan and form a smooth ball. If it's still sticky, dry it over low heat for another minute before adding the eggs.

How long does it take to make a comté cheese gougère with green salad?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a comté cheese gougère with green salad?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a comté cheese gougère with green salad cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Always check the labels of the products you buy.

Cuisine from Northern, Eastern and Western France

See all

Cheese recipes

See all