Choux pastry for about 35 pieces:
250 ml milk
60 g butter or margarine
1 pinch of salt
Freshly ground pepper
1 pinch of ground nutmeg
125 g wheat flour
1 pinch of baking powder
100 g Emmental cheese, finely diced
75 g crème fraîche
6 g grated orange zest
A little practice will be required
1. Heat the milk in a small pot with your butter or margarine. Remove the pan from the heat. Combine the flour with salt, pepper and nutmeg and add to the hot liquid. Stir the mixture with a wooden spoon until it forms a smooth batter, then heat for about 1 minute while stirring constantly, then pour it in a mixing bowl.
2. One after the other, incorporate 2 eggs into the dough with a mixer (dough hooks) on its highest setting. Whisk up the last egg and only add in as much as it takes for the dough to become glossy and for it to form peaks on a spoon. Stir the baking powder into the cold dough. Finally, incorporate the cheese cubes, crème fraîche and the grated orange zest.
3. Using 2 teaspoons, place walnut sized dough mounds onto the baking tray.
4. Slide the baking tray into the preheated oven (top/bottom heat: 200°C, fan-assisted: 180°C). Do not open the oven door for the first 15 minutes of baking time, as the pastries will collapse. The Cheese & Nutmeg Balls will take approx. 25 minutes to fully bake.
5. Let the balls cool on a cake rack.