Ingredients for 4 people
For the pastry:
- 125g flour
- 125g butter
- 3dl water
- 5 eggs
For the filling:
- 250g Brugge Goud or Nazareth cheese, grated
- 150g butter
- 2 dl cream
- Black pepper, salt and nutmeg
Boil the water and add a pinch of pepper and the butter. Add the flour and stir briskly over low heat until you obtain a smooth paste. Take the saucepan off the heat and beat in the eggs until you obtain a smooth mixture.
Butter an oven tray and dust with flour. Use a pastry bag to pipe puffs (diameter: 2 or 3 cm) or strips of pastry on the oven tray.
Bake for 30 minutes in a pre-heated oven (220°C). Do not open the oven while the puffs are baking. Let cool and slice the puffs in half.
Melt the butter over low heat, then mix in the Brugge Goud cheese (or Nazareth cheese) with ½ dl of cream. Let cool.
Whip 1.5 dl of cream and spoon into the mixture. Add pepper and nutmeg. Spoon into a pastry bag, wait until stiff and then spray on the bottom half of the open puffs (+/- 1 cm of cream) and then cover with the top of the cheese puff.
Wine: this can be easily paired with a glass of port or a Madeira wine.