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Cheese Puff Ring
Adding Swiss cheese to cream-puff pastry produces a spectacular bread, delicious at lunch with a mixed green salad and red wine or at dinner with barbecued meats. This bread originated in France, where it is called gougére.
Heat milk and butter in a 2-quart pan over medium heat. Add salt and pepper. Bring to a rolling boil. Add flour all at once and stir until mixture leaves sides of pan and forms a ball (about 2 minutes). Remove from heat and, with a wooden spoon, beat in eggs, one at a time, until mixture is smooth and well-blended. Beat in 1/2 cup of the cheese.
With an ice cream scoop or a large spoon and using about 3/4 of the dough, make 7 equal mounds of dough, placing them in a circle on a greased baking sheet. (Each mound of dough should just touch the next one.) Using remaining dough, place a small mound on top of each larger mound. Sprinkle remaining 1/2 cup cheese over all. Bake in preheated 350-degree convection oven for 40 to 50 minutes or until puffs are well-browned and crisp. Serve immediately.
Makes: 7 puffs.
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