1 1/2 cups (375 ml) milk

1/2 cup (125 ml) butter, diced

3 green onions, chopped

3 cloves garlic, chopped

1 1/2 teaspoons (7.5 ml) chopped fresh thyme

1 1/2 teaspoons (7.5 ml) salt

1 1/2 cups (375 ml) unbleached all-purpose flour

4 eggs

In a saucepan, bring the milk to a boil with the butter, onion, garlic, thyme and salt. Remove from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the sides of the pan. Return the saucepan to the stove over low heat and cook, stirring constantly, for about 2 minutes.

Remove from the heat and let stand for a few minutes. Add the eggs one at a time, beating vigorously with a wooden spoon after each addition, until the dough is smooth. (You can also use an electric mixer for this step.)

With a pastry bag fitted with a 1.5-cm (3/4-inch) plain tip, pipe 1.5-cm (3/4-inch) pieces of dough into a pot of barely simmering salted water. Poach 1/4 of the dough at a time, 3 to 4 minutes per batch. Remove from the water and set aside in a large oiled dish. Repeat with the remaining dough.

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