75 gr (2.75 oz.) of butter
25 cl (8.5 fl.oz.) of water
1 pinch of sugar
1 pinch of salt
150 gr (5.3 oz.) of flour
150 gr (5.3 oz.) of grated or finely shaved Chimay Grand Cru cheese
Place the water, salt, powdered sugar and butter into a casserole.
As soon as the water boils, pour in all the flour, stir vigorously to blend the pastry, stir in the eggs one at a time and add the grated cheese.
Cook in a fairly hot pan