Gougères with Comté cheese
In an extract from the Pompette cookbook by Pascal and Laura Wiedemann, the Oxford-based restaurateurs teach us how to make this traditional French appetiser
Lovely little Burgundian cheesy puffs, made in a classic way. Lots of chefs will make a choux pastry bun then pipe sauce into it – but for me, that’s cheating. The pastry is baked just so, so it’s enticingly soft and ever so slightly gooey in the centre.
MAY WE SUGGEST: More brilliant party recipes from Pompette by Pascal and Laura Wiedemann
