Gougères with Brillat-Savarin cheese and Vanilla Cream By Chef Jean Bruno Gosse

Directions

1. Step 1 – Prepare the Gougères: Preheat the oven to 355°F (180°C) with light convection. In a medium saucepan, bring the water, butter, and a pinch of salt to a boil over medium heat. Once the butter melts, add the flour all at once. Stir vigorously until a smooth dough forms. Continue to cook over low heat, stirring, until the dough pulls away from the sides and is no longer sticky. Transfer the dough to a mixing bowl and let cool slightly. Gradually add the eggs one by one, mixing well after each addition to achieve a smooth, homogeneous texture. Stir in the grated Comté cheese. Using a piping bag, pipe small mounds of dough onto a parchment-lined baking sheet. Alternatively, use a moistened spoon to form the gougères. Bake for 20 to 30 minutes, depending on the size of the gougères, until golden and puffed.
2. Step 2 – Make the Brillat-Savarin Vanilla Sauce: Gently melt the Brillat-Savarin cheese, cut into pieces, over low heat, after removing its bloomy rind. Add the scraped seeds from the vanilla bean and cook on very low heat for 20 minutes, stirring frequently to prevent sticking. Season with salt and pepper to taste. Serve the sauce in a small ramekin alongside the warm gougères.
3. Plating: Serve the gougères warm, accompanied by the creamy Brillat-Savarin vanilla sauce. For an extra touch, make vanilla oil by infusing the used vanilla pod and lightly drizzle over the gougères before serving.