Make the puff pastry:
Heat 1/4 l of water together with the butter and salt. Bring to the boil.
Mix the flour and REGILAIT powdered semi-skimmed milk.
Away from the heat, tip the batter into the boiling liquid and beat vigorously.

Put back on the heat and stir for 3 minutes.
Away from the heat, add the eggs one by one and 100g of cheese.
Roll the pastry into nut-sized balls and put them on a pre-greased baking tray.

Decorate with the rest of the cheese and bake in a hot oven for 15 mins.

Chef’s hint:
Ideal to serve with pre-dinner drinks, especially over a white Burgundy wine.