The Bardic Chef: Recipe – Mortigny Puffs

My home town – known for pompous assholes who wear surprisingly simple clothing, swirling rumors about anything and everything – and cheese. Mortigny collects cheeses from not only Richemulot, but the surrounding territories as well, and many shops fronts boast of selling nothing but these fine delicacies. I miss working with them, having them infused in every dish. One day… one day I’ll be back.


  • 5 tbsp butter
  • 1 tsp salt
  • ¼ tsp parsley
  • 1 cup water
  • 1 ¼ cup flour
  • 5 eggs (large)
  • 1 cup cheddar cheese (grated)
  • ¾ cup parmesan cheese (grated)


In a small pot, boil the water, butter and salt together, adding in the flour and stirring until it becomes dough-like. Continue cooking for 2 – 3 minutes until the dough is no longer overly liquid. Move to a bowl and allow to cool for only a couple of minutes, then add the eggs and mix well. Add in the mozzarella and parsley, mix, and form into small balls, about 2 ½ tbsp in size. Best if prepared on parchment paper, placed on a baking sheet or stone. Must be placed two inches apart. Top with parmesan.

Bake 12 minutes in a 425 degree oven – then lower the temperature to 350, and cook for 20 minutes more.