150 g flour
150 g of freshly grated Comté cheese
75 g butter, in pieces
25 cl of milk
1 pinch of ground nutmeg
Preheat the oven to 180 ° (th 6). In a saucepan, heat the milk with the ground nutmeg, salt, pepper and butter. Bring to a boil then remove the pan from the heat. Add the flour all at once and mix well. Return to low heat, continuing to stir vigorously to dry out the dough. Once it comes off the pan, remove from the heat and transfer the dough into a bowl.
Incorporate the eggs one by one, mixing well between each addition. Add the grated Comté and mix well. Form small puffs by using a pastry bag or 2 teaspoons and put them on a baking tray with parchment paper.
Bake for 20 minutes until the Gougères are puffed and golden. Turn off the oven and let them cool for 5 minutes. Serve lukewarm or cold.