Savory egg cream puffs
Instructions
Prepare cream puffs (also with a day in advance).
In a small saucepan bring to boil 100 g of water together with the butter and a pinch of salt.
As soon as the liquid will boil, throw yourself through switch inside, at one time, all the flour.
Stir the mixture and keep it on the stove until you come off from the walls of the saucepan with a slight sizzle as if friggesse.
Then upside down while holding it in a bowl and let it cool.
Then add the eggs, one at a time, adding the next if the former has been well mixed.
Put the dough in a pastry cloth pouch with a smooth opening and let it out in Tufts, the size of a walnut, I'll rank well spaced, on a buttered and lightly floured plate: around 16-18 get beignets, which pass in the oven at 190 degrees for 20-25 minutes.
Will remove just swollen, Golden and dry.
When serving, prepare the filling.
Shelled eggs in a bowl and beat them a little bit with a fork, make them with the Parmesan, anchovy fillets, drained and chopped 4 tablespoons cream.
Season the mixture with a pinch of salt and a pepper then pour it in a large pan, where you did melt the butter.
Scrambled eggs for a few seconds and remove them from the oven still creamy.
Reduce the fontina in cubes.
Open half the cream puffs now ready, cannoli with a dice of fontina and egg cream then cover them and place on a plate or a dish that can go in the oven.
Bake at 250 degrees for about 2 minutes then remove, garnish with a few leaves of parsley and serve very hot.
Ingredients and dosing for 8 persons
- For cream puffs:
- 70 == G white flour
- 40 g of butter
- 2 eggs
- 1 pinch of salt
- For the plate:
- Butter
- Flour
- For the cream:
- 70 g of cheese fontina val d'aosta
- 20 g of grated parmesan cheese
- 20 g of butter
- 6 eggs
- 3 anchovy fillets in olive oil
- Some leaflets of parsley
- 4 tablespoons of cream
- 1 pinch of salt
- 1 pinch of pepper