GougÈRes Au Fromage – Cheese Windbag

In a saucepan, bring the butter, milk, salt and pepper to the boil. Remove the saucepan from the heat, add the flour mixed with baking powder and fold in. Now put the saucepan back on the hot stove for a few minutes and stir until the dough separates from the saucepan.

Again remove saucepan from the stove, stand for a minute. Later, gradually stir in the whole eggs. Finally, incorporate the cheese cubes.

Butter a baking tray, dust with flour, tap off excess flour. Shape balls with a tea or possibly tablespoon, place on the tray, sprinkle lightly with grated cheese and bake at 170 degrees in a heated oven for 20-30 minutes, depending on size.

Kir and cheese puffs, both Burgundian specialties, are a perfect accompaniment.

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