Gougères with Montbéliard IGP, Comté AOP and spicy mayonnaise
Difficulty level: easy
Servings 4 people
Ingredients
- 80 g butter soft
- 150 ml water
- 100 g flour
- 3 eggs
- 50 g of County grated
- 50 g Montbéliard sausage cooked
- 1 g salt END
- 1 pinch pepper ground black
- 100 g mayonnaise
- 1 c. coffee Espelette pepper or sriracha sauce
- 1 c. coffee lemon juice
Instructions
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Preheat the oven to 200°C on static heat.
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In a saucepan, bring the water and butter to the boil with the salt.
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Remove from the heat, add the flour all at once and mix vigorously until the dough comes away from the sides.
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Add the eggs one by one, mixing well.
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Add the grated Comté and the Montbéliard sausage cut into small cubes then lightly pepper.
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Place small balls of dough on a baking tray covered with baking paper.
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Bake for 20-25 minutes until the gougères are golden brown and puffy.
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Prepare the spicy mayonnaise: mix the mayonnaise with the chili pepper and lemon juice.
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Serve the gougères warm with the spicy mayonnaise.
Tips
Do not open the oven during cooking to prevent the gougères from falling out.
Add a few sesame or poppy seeds on top for a visual and crunchy effect.
© La Saucisse de Montbéliard IGP
