Prosciutto parmesan puffs
Store cooled puffs in a cookie tin for up to two days. Pop them into a hot oven to re-crisp and warm slightly
Ingredients
- 1 cup water
- 6 Tbsp unsalted butter
- 3/4 tsp salt
- freshly ground pepper
- 1 cup flour
- 4 large eggs
- 1/4 to 1/3 cup parmesan cheese
- 3 oz thin slices prosciutto, chopped
- 1/4 tsp dried thyme
- 1 egg, beaten
- coarse salt
Instructions
Heat oven to 425 degrees. Put water, butter, salt and pepper to taste into a medium saucepan. Heat to a boil, stirring so butter melts. Add the flour all at once; stir vigorously with a wooden spoon to make a paste. Reduce heat to low; cook, stirring (dough will be stiff), until it pulls away from side of pan, about 3 minutes.
Heat oven to 425 degrees. Use a pastry bag fitted with a round tip, or two spoons dipped in cold water, to form mounds 1 1/2-inches wide and 1/2-inch high on two parchment-lined baking sheets. Space mounds about 2 inches apart. Brush the tops with beaten egg. Sprinkle lightly with salt, if you like.
Remove pan from heat. Add 1 egg; beat with a hand mixer (or stir vigorously) to incorporate it into the dough. Repeat with remaining 3 eggs. Beat in cheese, prosciutto and thyme.
Bake 10 minutes. Reduce temperature to 350 degrees; bake until golden and crisp, 15 minutes. Cool on wire racks. Serve warm.
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