330 ml milk
170 g butter
250 ml flour
5 medium-sized eggs
80 g Dubliner Irish cheese, grated
5 ml black pepper
10 ml fresh thyme, finely chopped
Preheat the oven to 180° and spray the baking tray with cooking spray or line the tray with wax paper. In a saucepan, whisk together the milk, salt, butter and black pepper. Bring the mixture to boil over medium heat. While constantly whisking the milk mixture, add in the flour and continue to whisk until the mixture is smooth and slightly sticky. Beat in the eggs one at a time until the mixture is smooth and shiny, add in the cheese, thyme and mix well.
Place the mixture in a piping bag and pipe small balls (4cm) onto the baking tray. Leave space between the balls. Sprinkle a little water onto the baking tray before baking. Place in the oven and bake for 30 minutes, the cheese puffs should be golden brown. Serve with any flavour of cream cheese. Makes about 40 cheese puffs.