Ingredients
- Water 12.5 cl
- Whole milk 12.5 cl
- Butter 100 g
- Flour 150 g
- Eggs 4
- Grated aged Comté 180 g
- Nutmeg 1 pinch
- Salt and pepper 1 pinch of each
- Thinly sliced Grisons air-dried beef 150 g
Preparation
- Preheat the oven to 200 °C (180 °C fan). In a saucepan, bring the water, milk, butter cut into pieces and salt to the boil.
- Off the heat, add the flour all at once and stir vigorously. Return to a low heat for one to two minutes, until the dough comes away from the sides.
- Off the heat, beat in the eggs one at a time, mixing well after each one. Add 150 g of Comté, the nutmeg and the pepper.
- On a baking tray lined with baking paper, pipe or spoon small mounds of dough, well spaced. Sprinkle with the rest of the Comté.
- Bake for 20 to 25 minutes without opening the oven, until the gougères are puffed up and golden.
- Serve warm, with the Grisons beef rolled on a board and the Givré straight from the fridge.
