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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients (serves 6):


1- Cut the cheese into little rectangles, 1/2 cm wide.
2- In a saucepan, put 250 ml water, 80 g butter and some salt. Gently bring to boiling point, then take off the heat.
3- Tip in the flour all at once and stir like crazy with a wooden spoon, until the pastry mixture forms a ball which does not stick to the pan.
4- Add 4 of the eggs, one after the other, without ceasing to mix.
5- Add 50 g of cheese and mix well. Check the seasoning, and add the nutmeg (optional).
6- Grease and flour a baking tray. Form the mixture into little balls and space well apart on the tray.
7- separate the last egg, and beat the yolk. Glaze the balls and top with the remaining cheese.
8- Bake for 30 minutes, or until golden. Serve hot.
Advice: Great with a glass Bourgogne white:Aligoté,Mâcon,Chablis

User comments

another free recipe every day

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