Title: Petits Choux Au Fromage (Cheese Puffs)
Categories: Starter Cheese French
Yield: 6 Servings
| 1 | lb | Unsweetened choux pastry |
| 1 | | Egg |
| | | Grated Parmesan |
| FOR THE CHEESE FILLING |
| 5 | fl | Bechamel Sauce |
| 1 | | Egg yolk |
| 1/2 | oz | Butter |
| 2 | oz | Grated Cheese |
| 1 | tb | Cream |
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