Makes 25 puffs
- ½ cup water
- ¼ cup butter or margarine
- ½ cup all-purpose flour
- Pinch of salt
- 1 ml dried rosemary leaves, crushed
- Pinch of coarsely ground pepper
- 2 eggs
- 1 cup crumbled Gorgonzola cheese
- 2 tablespoons chopped pistachio nuts
- Heat oven to 425F ; spray large cookie sheet with cooking spray.
- In a 3-quart saucepan, heat water and butter to boiling over medium heat.
- Add flour, salt, rosemary and pepper all at once ; stir constantly 30 to 60 seconds or until mixture forms ball.
- Remove from heat ; add eggs, one at a time, beating until mixture well blended after each addition.
- Drop mixture by heaping teaspoonfuls about 2 inches apart onto cooking sheet.
- Bake 15 to 20 minutes or until golden brown ; cool 5 minutes.
- Gently press center of each puff with tip of spoon to make slight indentation ; sprinkle with cheese and nuts.
- Bake 2 to 4 minutes or until cheese is melted ; serve warm.
BON APPÉTIT
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