Gougères with Comté

Preheat the oven to 200ºC, gas mark 6, and line a baking tray with baking parchment. To make the choux pastry, add the butter to a medium pan with 100ml water, then gently heat until melted.

Bring to a simmer, beat in the flour with the pan off the heat, then return to the heat and cook, stirring, for 1 minute more until the mixture comes away from the side of the pan and is smooth and glossy. Remove from the heat, allow to cool slightly, then beat in the eggs a little at a time. Beat in 50g cheese and a little ground pepper.

Using 2 wet teaspoons, or a piping bag fitted with a 1cm straight nozzle, spoon or pipe 12 pastry balls onto the prepared baking tray, then use your finger or the back of a teaspoon dipped in water to smooth any peaks. Bake in the preheated oven for 20 minutes, or until golden and puffed.

Meanwhile, make the filling. Melt the butter in a small saucepan. Stir in the flour off the heat to form a paste, then return to the heat, stirring constantly, for 30 seconds-1 minute. Remove from the heat, then gradually stir in the cream. Return to the heat, then stir again until the sauce thickens and comes to a simmer. Stir in the Comté over a gentle heat until the cheese is melted and the filling is smooth. Spoon the filling into a piping bag fitted with a 1cm nozzle, or a small food bag with the corner snipped off.

When the pastry balls are cooked, remove from the tray and make a small hole in the base of each one using the tip of a knife or the handle of a teaspoon. Pipe the cheese filling into each one, then transfer to a serving plate. Cover generously with the remaining 25g cheese and serve.