* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are waiting for their tables.
- Beat the cheese into the warm pate a choux. Correct seasoning with kosher salt and pepper. Spoon paste into a pastry bag fitted with a Â½ inch round tip.
- Pipe paste onto greased baking sheets, making circular mounds about 1 inch in diameter and Â½ inch high. Space the mounds 2 inches apart. Brush with lightly with egg wash (1 egg beaten with Â½ tsp water) Avoid dripping the egg down the sides of the puff on the baking sheet, this will prevent the puff from rising. (You may want to sprinkle each puff with a pinch of grated parmesan.)
- Bake at 425 on the upper and lower thirds of the oven and bake for 20 minutes. Puffs are done when they have doubled in size and are a golden brown, firm and crusty to the touch. Remove from the oven and pierce the side of each puff with a sharp knife.
- Then set in the turned off oven and leave the door open for 10 minutes. Cool the puffs on a rack.
|Amount Per Serving||%DV|
|Serving Size 13g|
|Recipe makes 40 servings|
|Calories from Fat 49||80%|
|Total Fat 5.48g||7%|
|Saturated Fat 2.09g||8%|
|Trans Fat 0.0g|
|Total Carbs 0.66g||0%|
|Dietary Fiber 0.0g||0%|