Ingredients for 6 servings:
- 1/4 liter (1 cup) milk,
- 60 g (4 tablespoons) butter,
- 125 g (1 cup) all purpose flour,
- 4 eggs,
- 70 g (1 cup) shredded Comte cheese,
- 1 tablespoon heavy cream,
- 1/2 teaspoon salt, pepper
1. Heat the milk, butter, salt and pepper in a saucepan.
2. When the butter has melted, add the flour all at once. Stir vigorously, still on the heat, until the mixture comes together into a smooth ball.
3. Remove the pan from the heat and add the eggs one at a time. Add the diced cheese into the dough then the cream, mix well.
4. Grease and flour a baking sheet. Using a spoon, drop balls of dough, leaving some space in between. Brush with egg yolk and sprinkle with some grated Comte cheese.
5. Bake in a warm oven (375 F) for 20 to 30 minutes.
Wine Pairing Tips:
These little pastries make for an ideal amuse bouche before a meal, and what better than a light, refreshing Crémant to start off the evening? The acidity will liven up your palate before the meal, while opening your appetite. A chilled glass of the local Macvin on the other hand will offer a more explosive start, with the sweetness of the wine balancing out the salty cheese. Be sure to serve the wine well chilled however.