Gougères from Burgundy – cream puffs

Ingredients for 25 servings:

• ½ liter of milk
• 2 tsp salt
• pepper
• nutmeg
• 120 g butter
• 250 g flour
• 6 eggs
• 125 g cheese (Gruyère or mountain cheese), diced
• Ham or smoked meat, finely diced
• 2 tbsp sweet cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

savory choux pastry

Bring the milk, salt, pepper, nutmeg, and butter to a boil, remove from the heat, add the flour, then return to the heat and cook until a ball forms. Transfer to a bowl and stir in the eggs, one at a time, followed by the cheese, ham, and cream. Line a baking tray with baking paper and place small heaps of dough onto the tray using 2 teaspoons. Bake at 160°C (convection oven) for about 25 minutes, shelf level 2. The gougères also taste great with just the cheese, but then use more. They taste best when served lukewarm. They freeze well.