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Tome du Lomont gourgères garnished with Béchamel

4 servings
30 min
30 min
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Tome du Lomont gourgères garnished with Béchamel


30 g of butter   
12.5 cl of water     
62 g T45 flour    
 2 eggs     
40 g of grated Tome du Lomont    
Fleur de sel, pepper

For garnish :     
2 slices of white ham     
8 mushrooms     
40 cl of béchamel



  • Bring the water and butter to a boil.
  • Add the flour all at once.
  • Mix with a wooden spoon until the water is absorbed and put back on low heat.
  • Mix constantly until the dough is dry.
    Pour the dough into a salad bowl and let cool. Add an egg. Mix until completely incorporated into the dough.
  • Repeat with the othr egg. Add the Tome du Lomont and mix to incorporate well.
  • Using a pastry bag, prepare your dough into balls.
  • Pepper and sprinkle with a little fleur de sel.
  • Cook at 180 ° C for 25 minutes on a rotating heat.
  • Chop the mushrooms and brown them in a little fat.
  •  Mix them with chopped ham and bechamel sauce. Salt slightly.
  • Cut the choux buns in half and garnish with the stuffing.
  • Heat for 5 minutes in the oven at 200 ° C when serving.

Tips: Prepare choux bun and garnish in advance and garnish at the last moment. Keep the choux buns in a metal box.


Tome du Lomont

A specialty with a crust rubbed with white wine and herbs for the taste buds.

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