Bigne ' au gratin with gorgonzola

Bigne ' au gratin with gorgonzola
Bigne ' au gratin with gorgonzola 5 1 Stefano Moraschini

Instructions

01458 BIGNE ' 6 PEOPLE INGREDIENTS GORGONZOLA cream puffs ready 20, 200 g of gorgonzola cheese, 60 g butter, 2 eggs, flour, 500 ml milk, water, salt.

PROCEDURE.

Prepare a light bechamel sauce with 50 g of butter, two tablespoons of flour and milk, add the gorgonzola into small pieces and let it dissolve slowly, mixing well.

Fill the profiteroles with the preparation.

Place in a baking dish, pour the bechamel was covering the entire preparation.

Beribboned Dames with the remaining butter and gratinate in the oven for about 8 minutes.

Bigne ' au gratin with gorgonzola

License

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