Start by preparing the comté:

1. Cut 4.6 ounces (130 g) of comté into tiny cubes (around ¼ inch / 0,5 cm large).
2. Grate the remaining comté with a cheese grater.

Make the gougère dough:

1. Preheat your oven to 390°F (200°C).
2. In a saucepan, pour the water, salt, and butter and bring to a boil over medium heat.
3. Once the butter has melted and the preparation is simmering, remove the pan from the heat and add the flour all at once. Stir with a wooden spoon until the flour is roughly combined.
4. Put the saucepan back on the heat and stir energetically with the wooden spoon for 4 minutes. Stir continuously and don’t worry if a layer forms at the bottom of the saucepan, this is normal.
5. Transfer the dough to a large bowl (or the mixing bowl of your stand mixer) and let the preparation cool down for 5 minutes. 
6. Add the eggs one by one until well combined. For this step, I recommend using a wooden spoon or the flat beater tool of your stand mixer. Make sure the previous egg is well incorporated before adding the next one. You should end up with a smooth, silky dough.
7. Add the Comté cubes to the dough and stir until combined.

Bake the gougères:

1. Using a spoon, scoop out small balls of dough (around 1.2 inches / 3 cm) onto a parchment-lined oven tray. Sprinkle some grated Comté on top of each gougère.
2. Bake for 20 minutes in the oven until risen and golden. Gougères can be served warm or at room temperature.
3. Enjoy with a glass of your favorite Champagne or sparkling wine!