½ litre full-cream milk
1 pinch ground nutmeg
200g Comté cheese
2 tablespoons fresh double cream
Pour the milk together with the salt, pepper, nutmeg and butter into a sauce-pan and bring to the boil.
Remove from the heat and blend in the 300g of sifted flour. Gently re-heat and, using a wooden spatula, stir the pastry mix until it no longer sticks to the sides of the sauce-pan. This should take 3 to 4 minutes.
Transfer the mixture to a salad bowl and blend in the eggs two at a time. Next, add the cream and roughly 150g of the grated cheese. Stir the mixture until it has a homogenous consistency: it should stick to the spatula, hanging down in long strands.
Arrange the gougères on a greased baking-tray or a sheet of greaseproof paper, spacing them well apart as they will rise quickly. Glaze with egg yolk and sprinkle the rest of the cheese on top. Leave to stand for 10 minutes before baking for 20 to 30 minutes at gas-mark 7.
Bourgogne Aligoté, dry Crémant de Bourgogne, Petit-Chablis
For the more adventurous: