Gougères with gaudes and mornay sauce

Ingredients

– 10 cl of water
– 15 cl of milk
– 5 g of salt
– 90 g of butter
– 115 g of flour
– 10 g Gaudes flour (roasted corn)
– 4 eggs
– 30 g of grated Comté cheese
– cornmeal

Mornay Sauce
– 15 g of butter
– 20 g of flour
– 20 cl milk
– 3 portions of The Laughing Cow
– 1 egg yolk
– salt
– cayenne pepper
– nutmeg

Preparation

1. Cook the béchamel and then add the egg yolk and The Laughing Cow.
   Reserve in a small piping bag.
2. Make the cabbage dough. Using a piping bag, place the gougères on baking paper.
   Sprinkle with cornmeal. Bake at 200°C, stopping the oven for 5 minutes. Then light at 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.