Gougères filled with Langres whipped cream

Preparation

• 1
  Preheat the oven to 170°C.
• 2
  Melt the Langres in 50 ml of the heavy cream over low heat. Let it cool slightly, add the remaining cream, then refrigerate for at least 3 hours.
• 3
  In a saucepan, gently heat the milk, water, butter, salt and sugar. Once the butter has fully melted, remove from the heat and add the sifted flour.
• 4
  Return to medium heat and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball.
• 5
  Transfer the warm dough to a bowl. Add the eggs one at a time, mixing well after each addition until smooth. Spoon into a piping bag.
• 6
  Pipe small rounds of dough (about 2 cm wide) onto a baking tray lined with parchment paper. Sprinkle with a few sliced almonds, then bake for 20 minutes. Let cool completely.
• 7
  Meanwhile, whip the Langres cream into whipped cream, then transfer to a piping bag. Slice the gougères in half, pipe Langres whipped cream onto the base, close them, and serve immediately.