Recipe

Imagine tiny golden puffs that practically float off the tray: crisp outside, airy inside, with an unmistakable nutty, buttery punch of aged Comté and the gentle perfume of fresh herbs. These classic French gougères are the cocktail-party hero, the soup’s best friend, and the “I just need one more” snack that disappears in minutes.

The secret to the perfect gougère? A generous shower of feather-light Comté shreds that melt into the dough and create that irresistible cheesy pull. The Geedel Rotary Cheese Grater makes it effortless.

🥚Ingredients (makes about 30 bite-sized puffs)

1 cup water

½ cup unsalted butter, cubed

1 cup all-purpose flour

4 large eggs

5 oz Comté cheese (aged 18–24 months is perfect)

1 tbsp finely chopped fresh thyme or chives (or both)

½ tsp sea salt

Pinch of freshly grated nutmeg

Freshly ground black pepper

🔥Step-by-Step: Light-as-Air Gougères

Make the Choux Base

Bring water, butter, and salt to a rolling boil in a saucepan. Remove from heat, add flour all at once, and stir vigorously until the mixture forms a smooth ball that pulls away from the sides. Return to low heat for about a minute to dry it slightly.

Add the Eggs

Let the dough cool a few minutes, then beat in the eggs one at a time (electric mixer or wooden spoon). The dough will look curdled at first but will become glossy and smooth.

Shred the Comté Perfectly

Lock your hand crank cheese grater onto the counter with its suction base. Insert the fine-shred blade. Cut the Comté into chunks that fit the barrel, pop them in, and crank steadily—watch fluffy, snow-like shreds pile up in seconds. No scraped knuckles, no uneven clumps, just pure cheesy perfection.

Fold in the Magic

Gently fold the freshly shredded Comté, herbs, nutmeg, and a few cracks of black pepper into the dough until evenly distributed—tiny pockets of flavor ready to explode when baked.

Shape & Bake

Preheat oven to 400°F (200°C). Scoop or pipe tablespoon-sized mounds onto parchment-lined sheets, leaving space for puffing. Bake until deep golden and hollow-sounding when tapped. Serve warm for maximum wow.

🧀Tips & Twists

Make-Ahead – Pipe unbaked mounds onto trays and freeze; bake straight from frozen, adding a couple extra minutes.

Herb Swap – Rosemary, tarragon, or a touch of lavender works beautifully.

Spicy Version – Add a pinch of cayenne or smoked paprika to the dough.

Mini or Maxi – Teaspoon scoops for one-bite elegance or larger for sandwich-style sliders.

🥂Conclusion

Light, cheesy, impossibly elegant yet stupidly easy—these Comté & Herb Gougères are the little black dress of the appetizer world. One perfect crank of the rotary graters for kitchen and you’re basically a Parisian pâtissier.