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
Printable version with shopping checklist
Source Video
33m
Prep
1h 10m
Cook
12m
Cleanup
1h 55m
Total
Cost Breakdown
Total cost:$8.23
Per serving:$1.37
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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