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Take a bowl and finely grate some Comte cheese. On the other side take a pan and add 1 cup of cold water in it and add 1 stick of unsalted cold butter in it and mix it well.
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After that it is heating, add one pinch of sea salt in it and this is an important step as the savoury dishes need to be well seasoned.
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Stir it nicely on a medium flame and cook it till comes to a boil make sure that the butter is finely melted and the liquid is hot.
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Add all-purpose flour to the liquid and stir it continuously and cook it until it becomes hydrated soft choux dough once it got its consistency, then move it from the heat.
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After that add the raw eggs to it one by one. The point to note is to keep adding the eggs one by one and simultaneously keep mixing the dough.
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The dough eventually becomes super soft and velvety by adding eggs and mixing it well and keeping a regular check on the consistency.
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After the dough is of a slow dripping consistency, add some of the grated Comte cheese and mix it well and when the cheese is completely melted in the batter, add some of the grated nutmegs in it to make it a little spicy.
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After that transfer, the choux dough battered into a piping bag with ve a large round tip at the bottom of the bag.
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When all the dough batter is transferred to the bag, then take a tray and place butter/parchment paper on the tray. Now slowly squeeze out the dough about an inch and a half in diameter. Fill the tray by squezzing the dough of similar-sized discs.
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On the other side, add one egg to a bowl and add 1 teaspoon of cold water in it and whisk it properly using a fork. Brush up the small gongeres with the egg wash.
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To the final step garnish all of them with some Comte cheese on the top of it and we’re good to go. Place it in the oven at 400 degrees and let it cook for 20-25 minutes.
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Place out the gongere on a serving plate by slowly removing them from the tray. Creamy, cheesy, salty, tasty gongere is ready to serve and enjoy.
