Bigne ' cheese

Bigne ' cheese
Bigne ' cheese 5 1 Stefano Moraschini

Instructions

INGREDIENTS for 4 PERSONS 200 g of flour, 100 g of butter, 6 eggs, 1/2 l of water, salt, 200 g of goat's cheese melt butter in water, throw the flour in one fell swoop and stir until the mixture detaches from the sides of the saucepan.

Remove from heat and let cool.

Stir the eggs one at a time, mix well with a whisk, then put the resulting cream into a pastry bag and formed small beignets on a buttered baking sheet.

Bake and cook for 10 minutes at 200° and allow it to cool with the help of a syringe fill the Choux pastry with cheese.

Bigne ' cheese

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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