|Swiss cheese||4 Ounce|
|Milk||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Pepper white||1 Dash|
|All purpose flour||1 Cup (16 tbs)|
Insert shredding disc.
Shred cheese; set aside.
Change to metal blade.
Place milk, butter, salt, and pepper in a 2 to 3-quart pan; bring to a boil over high heat.
Add flour all at once; then reduce heat to medium and cook, stirring constantly, until mixture leaves sides of pan and forms a ball (about 2 minutes).
Spoon dough into work bowl.
Place eggs in a measuring cup.
With motor running, slowly pour eggs through feed tube and continue processing until dough is smooth and well blended (about 30 seconds after last egg is added).
Add 1/2 cup of the cheese to work bowl; process continuously until combined.
With a large spoon, scoop out three-fourths of the dough in 6 to 8 equal portions; arrange in a circle on a greased baking sheet, sides barely touching.
Scoop out remaining dough in 6 to 8 smaller mounds; then place one atop each of the larger mounds.
Evenly sprinkle with remaining cheese.
Bake on center rack in a 375° oven until puffs are lightly browned and crisp (50 to 55 minutes).