Muscoot en Croute
from Jonathan White of Egg Farm Dairy
Serves 10-12

1/4 pound cultured sweet butter
1 cup water
1 cup unbleached flour
1/4 teaspoon salt
4 eggs
1-pound wheel Muscoot, well chilled

1. Preheat oven to 375 degrees.
2. Melt the butter and water in a heavy-bottomed saucepan. Bring to a boil. Add flour and salt and stir vigorously until a smooth paste forms. Lower the heat and keep mixing until the paste is dry, no more than a minute or two. Be careful not to burn it.
3. Transfer the paste to an electric mixer. Mix on high speed. While still mixing, add four eggs, one at a time, and mix until smooth. The dough should form a slow-bending peak when you remove the mixer paddle from the bowl.
4. Coat the Muscoot with a 1/8-inch layer of the paste, covering all sides. Place it on parchment paper on top of a baking rack with a pan below to catch the drippings. Bake until golden, about 30 minutes. Cool outside of the oven for 20 minutes before serving.