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- 120 g Emmental cheese, cut in pieces (2 cm)
- 80 g Parmesan cheese, cut in pieces (2 cm)
- 190 g water
- 80 g unsalted butter, diced
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
- 125 g plain flour
- ¼ tsp mustard powder
- 1 - 2 pinches ground cayenne pepper, to taste
- 4 medium eggs
- per 1 piece
- 180 kJ / 43 kcal
- 2 g
- 2 g
- 3 g