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

Ingredients

• 1 cup (250 ml) water
• 3.5 oz (100 g) butter
• 4 eggs
• 1 ¼ cups (150 g) flour
• 9 oz (250 g) Comté cheese, grated
• Pinch of salt
• 1 piece of Brillat-Savarin cheese (about 10.5 oz / 300 g), rind removed
• 1 ¼ cups (300 ml) heavy cream
• 1 vanilla bean
• Salt and pepper to taste

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