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For
6 person
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Preparation
60 min.
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Difficulties
middle
Preparation
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Preheat the oven to 200°C. Bring 250 ml of water to the boil in a saucepan and add the butter cut into chunks and a teaspoon of salt. Remove from the heat and add the flour all at once. Stir briskly for 1 to 2 minutes over a low heat until the ingredients are combined. Leave to cool for a few moments and then, off the heat, stir in the eggs one by one. Add the grated Gruyere cheese, salt and pepper.
Using 2 teaspoons, form small piles of dough on a baking tray covered with greaseproof paper. Glaze the gougères with egg yolk using a pastry brush. Bake for 25 minutes.
Grate the Isigny Sainte-Mère Extra-Mature Mimolette into a bowl. In a saucepan, heat the Isigny Sainte-Mère PDO Crème Fraîche d’Isigny over a low heat for 5 minutes. Stir in the grated Mimolette. Mix for around 10 minutes until it has a creamy texture. Season with salt and pepper and leave to cool.
Cut the gougères in half and top with a teaspoon of the Mimolette sauce.