- 2/3 cup full cream milk (150 ml)
- 1/3 cup full cream butter (70 g)
- 1/2 tsp salt
- 1 cup flour (100 g)
- 3 - 3 1/2 eggs
- 1 cup grated medium aged 'Goudse boerenkaas' (125 g), or medium aged Gouda
- Freshly milled black pepper
- Freshly grated nutmeg
In a saucepan, bring the milk and the butter to the boil and stir until the butter melts. Turn the heat lower, add the salt and flour, and working quickly, stir until the dough forms a ball. Continue to stir the dough until warm through.
Take the saucepan off the stove, and add the eggs one by one. You may not need to add the last half an egg. The dough should be thick and slightly sticky.
Add 2/3 cup (75 g) of the grated cheese, along with the pepper and nutmeg to the dough, stirring constantly. Now spoon the mixture into a piping bag and pipe 40-50 walnut sized dollops onto the cookie sheets, leaving some space in-between. Sprinkle the remaining cheese over and bake for 25 minutes or until golden brown and cooked through.
Allow the puffs to cool slightly on a cooling rack and then make a tiny incision on one side of each puff. Serve warm.
Makes 40 to 50 cheese puffs.