RELIGIEUSES (CHOUX PASTRY) WITH COMTÉ CHEESE & PUMPKIN CHUTNEY

recette

For 16 ‘Gougères’

INGREDIENTS

– 60 g de grated Comté cheese and a few chips of Comté cheese
– 
4 eggs
– 
125 g of flour
– 
1 pinch of salt
– 
120 g of butter
– 
25 cl of water

For the pumpkin Chutney

– 1 kg of pumpkin flesh
– 
2 onions
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150 g of raisins
– 
250 g of brown sugar
– 
1 stick of cinnamon
– 
Grated nutmeg
– 
2 soupspoons of freshly grated ginger
– 
40 cl of vinegar
– 
10 cl of water
– 
Salt and pepper to taste

Religieuses (choux pastry) with Comté cheese and pumpkin chutney

Preparation.

Start with the pumpkin Chutney. Cut the pumpkin flesh into small pieces and slice the onions finely. In a saucepan, place the pumpkin, the onions, sugar, vinegar, and water. Mix thoroughly and season with salt. Cook for 15 minutes on medium heat. Reduce the heat and add the raisins, cinnamon, nutmeg, and ginger. Mix thoroughly and cook on medium heat for about 45 minutes mixing regularly. Remove and cool before using.

The ‘Gougères’ (choux pastry).

Mix the water, butter, and salt and bring to the boil. Remove from the heat and add all the flour. Mix vigorously until the mix becomes consistent and does not stick to the saucepan. Replace on low heat and cook for 1 minute. Remove from the heat again, add the eggs one by one, and mix in. Add the Comté cheese and mix thoroughly. Pre-heat the oven to 160°C (thermostat 5-6). Make the ‘Gougères’ in two sizes, medium sized for the main part, and smaller for the topping. Oven-cook for 20 to 30 minutes. Remove from the oven and cool on a baking tray.

Dressing.

Make a small hole under the ‘Gougères’ and stuff with a small amount of Chutney. Serve on two layers (big and small on top), and sprinkle small chips of Comté cheese on the top.

Recipe suggested by Les Routes du Comté