Gougère bourguignonne

• 15 fl oz-1 pint (450–600 ml) milk
• 4½

Put the milk, butter and salt and pepper in a heavy-bottomed saucepan. Bring to the boil and immediately take off the heat. Add the flour and beat well with a wooden spoon. Return to a low heat and keep beating until the batter comes away easily from the sides of the pan in a sort of glossy ball.

Remove from the heat and beat in the eggs 2 at a time, the cheese and the cream.

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