This light puff of bread is said to have been first baked in the
Burgundy region of France, but it is now popular across the country.
l cup milk
l/2 cup butter
l cup flour
4 eggs, slightly beaten
l cup shredded Gruyere cheese (about 3 ozs.)
Heat oven to 400. Heat milk and butter to rolling boil in 2-quart
saucepan. Stir in flour. Stir vigorously over low heat until mixture
forms a ball, about l minute. Remove from heat. Beat in 4 eggs all
at once and continue beating until smooth. Fold in 2/3 cup cheese.
Drop dough by tablespoonfuls onto greased baking sheet to form an
8″ ring. Smooth with spatula. Sprinkle with remaining cheese. Bake
until puffed and golden, 50 to 60 mins.
Makes 8 to l0 servings. ADD EGGS ONE AT A TIME!!!!!!!!!!!!!!!!