French-Style Cheese Balls

Ingredients

• 100 g Gouda
• 125 g butter
• 1 pinch salt
• 1 pinch pepper
• 1 pinch nutmeg
• 250 g spelt whole‑grain flour
• 4 eggs
• 1 egg white (for coating)
• 50 g Gruyère cheese

Instructions

1. 1.

   Grate the Gouda and set aside. In a pot combine 250 ml water, butter, salt, pepper and nutmeg; bring to a boil. Turn off the heat but leave the pot on the burner. Add the flour all at once and stir well. Continue stirring in the residual heat until the mixture forms a lump that separates from the pot and a white film appears on the bottom. Gradually fold in the eggs until a smooth dough forms, then finally mix in the Gouda.

2. 2.

   Fill a pastry bag fitted with a large round tip with the dough and pipe walnut‑size balls onto a baking sheet lined with parchment paper. Grate the Gruyère cheese. Brush each ball with egg white and sprinkle with the grated Gruyère. Bake in a preheated oven at 225 °C (200 °C fan; gas: level 3–4) for 20–25 minutes until golden brown. Let cool slightly before serving.