Hot Cheese Puffs
|For choux pastry|
|Water||1⁄2 Cup (8 tbs)|
|Butter||1 Ounce (30 Grams)|
|Plain flour||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Plain flour||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Grated cheese||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
For Choux Pastry:
Mix water, chopped butter and salt in pan, bring to boil, stirring until butter melts.
Bring mixture to full rolling boil, add sifted flour all at once, stir vigorously with wooden spoon until mixture leaves sides of pan and forms a smooth ball.
Remove from heat, cool slightly.
Add beaten eggs a little at a time, beating well after each addition (this can be done in an electric mixer or food processor).
Drop heaped teaspoonfuls of pastry on to lightly greased oven trays; allow room for spreading.
Bake in moderate oven 25 minutes or until crisp.
Cut puffs in half, remove any soft centre.
When ready to serve, spoon filling into the puffs, sprinkle tops with parmesan cheese, return to moderate oven for 5 minutes.
Filling Melt butter in pan, add flour, cook 1 minute, stirring constantly.
Add milk, stir until sauce boils and thickens.
Remove from heat, add cheeses, stir until cheese melts.
Chop bacon finely, add to dry pan, cook until crisp, add chopped shallots, cook further 1 minute.
Add bacon mixture to sauce.
Add salt and pepper.