150 ml milk
1 pinch of salt
100g grated FROMART Gruyere Extra cheese sprouts
1 bunch of radishes, in slices
- For the chou pastry:
Bring milk, salt and butter to the boil, add flour and beat dough with a wooden spoon on the turned off hot plate, until it leaves the bottom of the pan.
Cool slightly, beat in eggs one after the other and beat until dough shines but is still sticky.
- Preheat oven at 180C.
Line baking tray with baking paper.
- Stir half the Jura Mountain cheese into the chou pastry.
Fill dough into a piping bag and pipe onto the tray in rings of 5cm diameter, sprinkle remaining cheese on top.
Bake for 30 minutes on 180C.
- Cut through slightly cooled rings, fill with sprouts and radish slices.