Cheese Puffs
Savory choux pastries sprinkled with Parmesan before baking, then filled with a cheese cream once cooled.
Ingredients
Basic choux pastry (see page 109)
1
Parmesan cheese (grated)
to taste
Cheese filling (see recipe below)
to taste
Instructions
1
Piping
Pipe the batter as you would for small éclairs or cream puffs, and sprinkle with grated Parmesan before baking.
2
Baking
Bake according to the usual method.
3
Filling
Once cooled, slice open and pipe in the cheese filling.
