Grougère Al Provolone

Preparation:

Preparation: Put a saucepan with the milk over a very moderate heat to which you will have added 60 g of soft butter, cut into pieces, seasoning everything with a pinch of pepper, preferably white, and with the right amount of fine salt. At the beginning of the boil, pour 125 g of flour all at once and, stirring constantly, cook the mixture until it detaches from the sides of the saucepan, with a very slight sizzle as if it were frying. Let the dough cool by spreading it out on a plate, then collect it in a bowl and add the eggs, one at a time, not incorporating the next one until the previous one has been completely mixed. Remove the rind from the provolone and cut it into small cubes, then incorporate 80 g of it into the prepared mixture, mixing well with a very clean wooden spoon, to distribute it evenly without forming excessive lumps. Butter a baking sheet, sprinkle it with the remaining flour and then place the mixture on it, spoonfuls, one next to the other: you will have to obtain a rather regular crown, about 20 centimeters in diameter. Sprinkle it with the remaining cubes of cheese then pass the preparation in the oven already at 200 degrees, leaving it there for about 40 minutes: the crown will swell and take on colour. Then take it out of the oven, arrange it on a plate and immediately bring it to the table.