In the south of France, these are served as a snack with a glass of sauvignon blanc. I find them not-too-shabby with a little chardonnay either!


1.Preheat the oven to 200°C/Gas 5.
2.Pour 250 ml water in a saucepan, heat on the stove, and melt the butter in it.
3.Add the salt, cayenne pepper and nutmeg, and bring to the boil.
4.Remove from the heat, and add the flour all at once, beating well, until the mixture pulls away from the side of the pan.
5.Leave to cool slightly, then whisk in the eggs, one at a time.
6.Whisk until glossy and thick.
7.Fold in the diced cheese.
8.Drop the mixture into well-greased muffin pans.
9.Bake for 20 minutes, then lower the temperature to 180°C/Gas 4, and bake for a further 15 minutes until golden.
10.Leave to cool slightly – you don’t want to burn the fingers now, do you? – and serve.


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