Petits Choux Au Fromage (cheese Puffs) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Unsweetened choux pastry,
1: Egg,
Grated Parmesan,
FOR THE CHEESE FILLING
5 fl oz: Bechamel Sauce,
1: Egg yolk,
1/2 ounce: Butter,
2 ounce: Grated Cheese,
1 tbsp: Cream,
Directions:
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 2:323/4.4
Source from luhu.jp
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 2:323/4.4
Source from luhu.jp