Wishing Well B&B

Sedona, Arizona

Specialty Recipe

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.

Ingredients

1 cup milk

1/4 cup butter or margarine

1/2 teaspoon

Dash of ground white pepper

1 cup all-purpose flour

4 eggs

1 cup (4 ounces) shredded Swiss cheese

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.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)