Elevate your snack game with our Buckwheat Gougères recipe, a gluten-free French classic with a twist. These light, airy puffs are made with buckwheat flour and filled with a rich Comté cheese sauce. Perfect as an elegant starter or party snack, they offer a delicious blend of nutty buckwheat and creamy French cheese—completely gluten-free.
Preparation time
30 min
Ingredients For
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250 ml
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x 6
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250 ml
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Preparation
1
Preheat the oven to 145°C (convection). Bring the water to boil in a pan with the tsp table salt and 1/2 cup softened butter in pieces. Remove from the heat and incorporate the 11/3 cups sieved flour. Mix with a spatula to a smooth dough. Return to the heat in a saucepan for 3 minutes to dry the pastry, stirring vigorously.
2
Transfer the dough to a mixing bowl. Incorporate the 5 eggs, one at a time, stirring. To finish, add the shredded Gruyère. Heat the remaining 3 tbsp butter in one saucepan and warm the milk in another. Once the butter is foamy, add the 1/3 cup flour and mix with a wooden spoon. Then pour in the warm milk, stirring continuously. Continue until the mixture begins to boil. Then add the tsp of salt, the 1/2 tsp of ground pepper and the shredded Comté. Set aside.
3
Place the choux dough in a pastry bag with a plain 10 mm tip. Pipe the puffs onto a baking sheet lined with parchment. Beat the remaining egg and brush the puffs with it. Sprinkle on the toasted sesame seeds and a few grinds of ground pepper. Bake for 25 minutes, until the choux are puffed up and golden brown.
4
Once they are cooked, transfer the Comté sauce to a pastry bag with a small plain tip and fill them from underneath. Serve warm.
Pair with
Crémant de Bourgogne, Bourgogne aligoté or Petit-Chablis.
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