Comté Gougères with Black Sesame and Parmesan Béchamel

Ingredients

• 250 ml Water (for the panade)
• 105 g Butter (80 g for the panade, 25 g for the béchamel)
• 1 pinch Salt
• 0.2 g Nutmeg (a half pinch, optional)
• 175 g All-purpose flour (150 g for the dough, 25 g for the béchamel)
• 190 g Comté (150 g in the dough, 40 g in the béchamel, diced)
• 30 g Grated Parmesan (for the béchamel)
• 4 units Eggs (medium size)
• 20 g Black sesame (lightly toasted)
• 250 ml Whole milk (for the béchamel)
• 5 g Black garlic (a small teaspoon, finely chopped)
• to taste Black pepper

Instructions

1. Prepare the panade

   In a saucepan, bring 250 ml water to a boil with 80 g butter, a pinch of salt and 0.2 g nutmeg. As soon as the butter melts, remove from heat.

   Time: PT5M

2. Incorporate the flour

   Pour the 150 g flour all at once into the saucepan, stir vigorously with the whisk off the heat until a homogeneous dough forms that pulls away from the sides.

   Time: PT3M

3. Let cool slightly

   Transfer the dough to a bowl, let rest for 5 minutes to lose some heat.

   Time: PT5M

4. Add cheese and sesame

   Fold in the 150 g diced comté, the 20 g toasted black sesame and season lightly with pepper.

   Time: PT3M

5. Incorporate the eggs

   Add the 4 eggs one at a time, mixing gently with the spatula to avoid incorporating too much air.

   Time: PT5M

6. Prepare the sheet

   Line the baking sheet with parchment paper.

   Time: PT2M

7. Pipe the gougères

   Using a piping bag or a spoon, place dough mounds 2–3 cm in diameter on the sheet, spacing them 5 cm apart.

   Time: PT5M

8. Bake

   Bake at 180 °C for 55 minutes. Do not open the oven during the first 30 minutes.

   Time: PT55M

   Temperature: 180°C

9. Prepare the Parmesan béchamel

   Melt 25 g butter in a small saucepan, add 25 g flour and cook 2 minutes without browning. Whisk in 250 ml hot milk continuously until thickened (5 minutes). Add 40 g comté, 30 g grated Parmesan, 5 g finely chopped black garlic, season with pepper. Stir until the cheese fully melts.

   Time: PT10M

10. Rest the gougères

    Remove the gougères from the oven and let them warm for 5 minutes on the sheet.

    Time: PT5M

11. Fill

    Slice each gougère horizontally in half, place a spoonful of Parmesan béchamel inside, sprinkle with a little extra black sesame if desired.

    Time: PT5M

12. Serve

    Serve the gougères warm as an appetizer or starter.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

12 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of Butter: Margarine
• Instead of Nutmeg: Ground nutmeg
• Instead of All-purpose flour: Whole wheat flour
• Instead of Comté: Gruyère, Emmental, Swiss cheese
• Instead of Grated Parmesan: Pecorino
• Instead of Eggs: Organic chicken eggs
• Instead of Black sesame: Toasted white sesame, Poppy seeds
• Instead of Whole milk: Semi-skimmed milk, Plant milk (almond, soy)
• Instead of Black garlic: White garlic, Garlic powder
• Instead of Black pepper: White pepper

Equipment Needed

• Saucepan (2 L)
• Whisk
• Mixing bowl
• Silicone spatula
• Piping bag (or tablespoon)
• Baking sheet
• Parchment paper
• Oven
• Kitchen scale
• Cheese grater

Critical Steps — Do Not Skip

• 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)

Chef Tips from the Video

• Lightly toast the black sesame before incorporating to intensify its aroma.
• Replace the comté with blue cheese for a bolder version.
• Sprinkle a little smoked paprika on top before baking for a subtle color and flavor.

Troubleshooting

Storage

Refrigerator: Store the gougères in an airtight container for up to 2 days.

Freezer: Pack individually and freeze for up to 1 month. Reheat for 10 minutes at 180 °C.

Room temperature: Consume within 2 hours, otherwise refrigerate.

Make-Ahead Tips

• Prepare the panade and let it cool overnight, store in the refrigerator.
• The béchamel can be made 2 hours ahead and gently reheated.
• The gougères can be piped onto the sheet, frozen raw, then baked directly in the oven.