For the gougères:
1 Preheat the oven to 190°C (375°F) (th. 6/7).
2 Heat in a saucepan the milk, salt, pepper, nutmeg and butter cut into pieces. Bring everything to a boil.
3 Off the heat, add the flour all at once. Return to low heat and stir vigorously, dry out the dough until it no longer sticks to the saucepan. Turn off the heat and let cool slightly.
4 Add the 4 eggs one by one, mixing well between each addition. Add the grated comté. Mix and place the choux pastry in a piping bag.
5 Pipe the dough in the desired shape onto a baking sheet covered with parchment paper or simply buttered.
6 Prepare the glaze by brushing the top of the choux with beaten egg using a brush.
7 Bake for approximately 20 minutes at 190°C (375°F).
8 Remove the gougères when they are lightly golden and puffed up.
For the rest of the recipe:
9 Wash and thoroughly dry the curly endive salad, keeping only the most tender and crispy parts.
10 Peel and finely chop the red onion. Wash the grape grains and cut them into small dice. Crush the walnut kernels and finely chop the chives.
11 In a bowl, place the onion, grape grains, chives and walnut kernels. Then add the vinegar and mix. Season with salt and pepper. Pour in the olive oil, mix and set aside.
12 Serve the gougères on flat plates, accompanied by the salad dressed with a generous spoonful of raw vegetable sauce.
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