5 tablespoons unsalted butter, cut into small pieces
1 cup flour
2 oz Manchego Cheese, grated (available at the Wine Country)
1 oz Reggiano Parmesan, grated
Instructions
This is new take on a classic Champagne appetizer. They are best served warm.
Preheat oven to 325 degrees F.
Combine the milk, salt, and butter in a saucepan. Place over medium heat and bring to a boil. As soon as the butter is melted, remove from the heat.
Add the flour all at once, stirring with a wooden spoon. Return to the heat, continue to stir, and then beat until the mixture pulls away from the sides of the pan in a smooth mass. Remove from the heat and leave to cool for 2 to 3 minutes. Beat in the eggs, whole, one at a time, continuing to beat each time until the egg is completely incorporated and the paste smooth before adding the next egg. Add the Manchego cheese at the same time as the last egg and beat well. At 3-inch intervals, drop teaspoonfuls of the paste onto an ungreased baking sheet and bake for 25 minutes.
Turn off the oven, prick each puff with a sharply pointed knife, and leave them in the oven for 10 minutes to dry out.
Serve with
Blanc de Blanc Champagnes available at www.thewinecountry.com
Originally Submitted
6/30/2009
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