– Pour the water and diced butter into a saucepan. Heat over medium heat until the butter has melted.
– Pour in the flour all at once and mix well with a whisk. Cook for 30 seconds over high heat, then remove from the heat.
– Transfer the dough to a bowl and toss to chill. A food processor is ideal for this step, and you can mix the dough gently, on speed 1 or 2, to allow it to cool.
– Break the eggs into a bowl and whisk to form an omelette. Add them gradually to the dough, without over-whipping.
– Then add the Émile Noël honey-spice mustard and Comté cheese.
– Pour the pastry into a pastry bag fitted with a 10 to 12 mm pastry tip. Form puffs on a baking sheet lined with parchment paper. You can also use two small spoons to form the choux.
– Preheat oven to 240°C. Place the choux in the oven, turn down to 180°C and bake for 15 to 20 minutes, until the gougères are golden brown.