Gougères with Gaudes, Mornay sauce
- 15 cl of milk
- 5 g salt
- 90 g butter
- 115 g flour
- 10 g Gaudes flour (roasted corn)
- 4 eggs
- 30 g grated Comté cheese
- 15 g butter
- 20 g flour
- 20 cl milk
- 3 portions of The Laughing Cow - 1 egg yolk
- cayenne pepper - nutmeg
1 Cook the béchamel sauce, then add the egg yolk and The Laughing Cow.
Reserve in a small piping bag.
2 Make the choux pastry. Using a piping bag, place the gougères on baking paper.
Sprinkle with cornmeal. Bake at 200°C, stopping the oven for 5 minutes. Then turn on the oven to 190°C for 8 to 10 minutes depending on the size.
3 When cold, fill the choux with The Laughing Cow sauce and cool before serving.