Gougères with Soumaintrain and asparagus

How about revisiting the recipe for gougères? Give it new life by replacing the Comté or Emmental with Soumaintrain. With its béchamel topping, these gougères are a gourmet treat. Served with asparagus and ham, they will delight your guests!  The aromatic intensity of a Chablis Grand Cru Blanchot is a perfect accompaniment to the dish.

List of ingredients

Serves 4


1 Soumaintrain cheese
125 g butter
250 g flour
4 eggs
300 ml whole milk
Raw ham (a few thin slices)
150 g of crème fraîche





Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip

 Chablis Grand Cru Blanchot

The lightness of the gougères calls for a delicate wine. However, the unctuous béchamel sauce, sharpened by the Soumaintrain, demands a more robust wine to enhance its delicacy, while marrying with the braised notes of the Morvan ham. A Chablis Grand Cru Blanchot meets all these requirements. It pleases by the breadth of its aromatic spectrum, its chiseled citrus notes, its floral touch, and its mineral aspects (limestone and sea salt) and hints of dried fruit. These qualities allow it to complement the cream-butter-cheese nature of the gougères. Its intensity and persistence are in perfect accord with that of the Soumaintrain sauce and its bitter finish.


Gougères :
Melt 75 g of butter with 250 ml of water in a casserole. Remove from the heat and add 150 g of flour.  Dry the resulting dough over low heat for two minutes and remove from heat.
Add four eggs, mixing after each to obtain a homogeneous dough. Add the equivalent of 2 tablespoons of mature Soumaintrain; the heat of the dough should melt the cheese.  Season with a pinch of pepper (do not salt, the cheese suffices).

Dispose the gougère dough on a baking tray covered with oven paper, in small mounds. Space them adequately, as the gougères will expand during cooking. Bake in a 180°C oven for about 10 to 15 minutes; the gougères should be plump and golden. Allow to cool, and reserve.

Topping :
It begins with a Soumaintrain béchamel. To make it, melt 50 g of butter on high heat, add 100g of flour, then stir in 300 ml of milk until a smooth consistency is achieved.
Add the equivalent of 2 tablespoons of mature Soumaintrain. Leave to cool, and reserve.
Save half of the béchamel to serve with the asparagus later.
When the remaining half has cooled, whip up the 150 g of crème fraiche (beater or whisk) and gently incorporate it into the cooled béchamel. Add the peas (previously cooked in water, but still quite firm) and fresh Soumaintrain cut into small cubes.

Trim off the gougère tops and apply the preparation to the gougères with the help of a pastry bag.


Asparagus and Morvan ham :
Peel the asparagus while retaining the tender part. Steam it for 15 minutes. Surround the cooked asparagus with slices of raw ham. Broil for 5 minutes.
Place on the plates, adding Soumaintrain cream to accompany the asparagus, and sprinkle with parsley. Add 3 gougères. Serve warm.

Gougères with Soumaintrain and asparagus with Chablis Grand Cru

The author of this recipe

Ségolène Moisset, winner of the competition : Soumaintrain & Chablis, an exquisite combo.

In collaboration with Soumaintrain. Discover Soumaintrain at www.fromage-soumaintrain.fr

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