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Comté Gougères with Black Sesame and Parmesan Béchamel

Recipe by Norbert Tarayre

Savory gougères made with choux pastry flavored with nutmeg, studded with chunks of comté, black sesame, and a creamy filling of Parmesan béchamel with black garlic. Perfect for an appetizer or a chic small starter.

MediumFrenchServes 6

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Source Video
33m
Prep
1h 10m
Cook
12m
Cleanup
1h 55m
Total

Cost Breakdown

$8.23
Total cost
$1.37
Per serving

Critical Success Points

  • Formation of the panade (steps 1‑2)
  • Incorporating the eggs without over‑aerating (step 5)
  • Precise baking at 180 °C for 55 minutes (step 8)
  • Achieving a smooth, lump‑free béchamel (step 9)

Safety Warnings

  • Be careful of boiling water splashes when making the panade.
  • Handle the hot oven (180 °C) with kitchen gloves.
  • The béchamel is very hot; avoid burns.

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