- 230 g butter
- 500 ml water
- 240 g flour
- 1 t salt
- 8 free-range eggs
- 200 g Gruyère, grated, plus extra for topping
Preheat the oven to 200°C.
Melt the butter in the water in a saucepan over a medium heat, then bring to the boil. Sift the flour and salt together and add to the boiling water. Remove from the heat.
Using a wooden spoon, stir to form a thick paste. Return to the heat and stir for 1 minute, or until the paste comes away from the sides of the saucepan.
Remove from the heat and allow to cool until lukewarm, then stir in 1 egg at a time. The mixture will look as if it has split, but continue mixing and the paste will come together again.
Fold in the Gruyère and place large spoonfuls of the mixture onto a baking sheet in the shape of a ring. Sprinkle more cheese over the pastry.
Bake for 20 minutes, then reduce the heat to 180°C and bake for a further 25 minutes.
Allow to cool slightly before serving.
Cook's note: You can use mature white Cheddar instead of Gruyère.