Bacon And Herb Puffs
|Cheddar cheese cubes||3 (use 1 inch cubes)|
|Water||2⁄3 Cup (10.67 tbs)|
|Fresh mushrooms||3⁄4 Cup (12 tbs)|
|All purpose flour||6 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Fresh herbs||1 Tablespoon, chopped|
Grate the cheese .
Put the butter and water into a pan and bring to a boil.
Add the flour and cook gently, stirring well, for 2 minutes.
Cool for 10 minutes, then put into the processor bowl .
With the machine running, add the eggs, one at a time, through the feeder tube, mixing until completely incorporated.
Put the mixture into a piping bag fitted with a large plain nozzle and pipe around the inside of 4-6 greased individual souffle dishes.
Put on a baking sheet and bake at 425Â°F for 20 minutes.
Meanwhile, prepare the filling.
Chop the onion roughly together with the bacon .
Chop the mushrooms .
Melt the butter in a pan and cook the onion, bacon and mushrooms over low heat, stirring well, for 5 minutes.
Stir in the flour and cook for 1 minute, then add the milk and continue stirring over low heat for 5 minutes.
Stir in the herbs, and season to taste.
Take the souffle dishes from the oven and spoon the bacon mixture into the center of each puff.
Sprinkle with the reserved grated cheese and return to the oven for 7 minutes.
Serve very hot.