Petits choux au fromage (cheese puffs)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Unsweetened choux pastry |
| 1 | Egg | |
| Grated Parmesan | ||
| 5 | fluid ounce | Bechamel Sauce |
| 1 | Egg yolk | |
| ½ | ounce | Butter |
| 2 | ounces | Grated Cheese |
| 1 | tablespoon | Cream |
Directions
FOR THE CHEESE FILLING
Put knobs of choux pastry on a buttered baking sheet, brush with egg, sprinkle with grated cheese and bake in a hot oven (425 F 210 C) for 10 mins. Cut a small hole underneath and fill with the cheese filling. These puffs can be served either hot or cold. To prepare the cheese filling. Heat the bechamel, remove from the heat and stir in the egg yolk, cheese, butter and cream and season well with salt and cayenne. Recipe Henri-Paul Pellaprat "Great Book of French Cuisine" MMed IMH Georges' Home BBS 2:323/4⅖
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