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Appearance Golden-brown dough balls.
Difficulty 5/10 (0-Easiest)
Creator Unknown
Class Middle and Upper Classes
  • ½ cup water
  • ½ cup milk
  • 8 tbsps unsalted butter
  • 1 tsp granulated sugar
  • ¼ tsp salt
  • 1 cup flour
  • 4 large eggs
  • 1 cup shredded Gruyère cheese
  • 1 tsp freshly ground pepper
  • 1 tsp freshly grated nutmeg

Fromboules are a savory pastry with cheese and seasonings crafted by the Burdigala. Originally making use of their own local cheeses, it took the addition and eventual adoption of Genevaud produced cheese from one of their Cantons to create the modern dish as it is enjoyed together. Fromboules are also unique in that they can be eaten even when cold, given their small size and use of cheese inside of the dish often satisfying those who consume the meal this way. The dish is often eaten by the nobility and middle class citizens of Aloria because of its regional cheese.


Fromboules were conceived in the town of Tonne, in the Yonnerre river valley within what is now Burdigalan territory; the dish was originally a sort of savory pie, enjoyed by the local inhabitants. However, their rugged region with its inclines and many vistas compelled plenty of walks, in addition to movement through the fields. Seeking to make this favored pastry portable, chefs in the valley began to work towards shrinking the pie, and then, further modifying it into a more convenient form. The result of this was the Fromboule, which earlier on used a variety of cheese native to Burdigalan lands that never quite worked well with the choux pastry. As the Burdigalans expanded, they came into contact with the Genevaud, and through peaceful trade, got access to Gruyère cheese, made in the town of Gruyèren in the Chääse Canton closest to their shared border. This cheese made Fromboules work excellently, and so the dish rapidly expanded its popularity, now that it could be made with such effectiveness. It became a high class dish, due to the inclusion of such a region-specific cheese, and Fromboule is now eaten by those who can afford it across Crownland, Heartland, and Pompland cultured regions.


Fromboules are made using a special variety of dough, known as choux dough. To make this dough, the water, milk, butter, sugar, and salt must all be combined together and heated in a medium saucepan. Once these ingredients have been sufficiently blended and ultimately boiled, they should be removed from the heat with the flour mixed in afterward. Once the mixture is sufficiently blended again, the pan should be put back over the heat and stirred for up to two minutes (though a minute and a half is the usual time). The substance should then be put into a large mixing bowl and vigorously beaten for around a minute, cooling during this process. Then, one at a time, the eggs should be added as the beating continues until the dough is smooth and forms ribbons when pulled up. It should then be piped out in mounds onto prepared baking sheets, each being two inches apart. These mounds should then be sprinkled with extra amounts of Gruyère cheese and the pans placed into an oven preheated to a medium-high heat. They should then be baked for a little more than twenty minutes, or until they have puffed into a golden brown color. They can be served hot, cooled, or cold.


  • Fromboules appear like small, golden-brown balls of cooked dough less than an inch in diameter.
  • Fromboules have the scent of light choux dough, but also of the cheese and seasonings used to make their inside.
  • The pastry has a cheesy taste as, while lightly coating the outside, the Gruyère cheese also blends inside the dough in a small pocket, often with a majority of the seasonings to create certain, delicious, packed bites.


  • Fromboules are commonly eaten as a savory dessert, though some eat them at other meals due to the use of cheese and dough, which lends itself well to egg breakfasts and lunches.

Writers HydraLana
Processors WaterDruppel, FireFan96, AlphaInsomnia
Last Editor Firefan96 on 02/5/2022.

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