Servings: 8 to 10 » Preparation: 20 mins » Cooking: 15 mins » Level: Easy
Ingredients:
20-25 storebrought choux pastry cases
Cheese Filling:
1/2 cup (125 g) mascarpone or cream cheese
4 oz (125 g) Gorgonzola or other soft blue cheese, crumbled
1-2 tablespoons milk, as required
Salt and freshly ground black pepper
Onion and egg filling
1 large onion, finely chopped
4 tablespoons vegetable stock (homemade or bouillon cube)
3/4 cup (180 g) soft goat cheese
2 soft-boiled eggs
Ham and Cheese filling
3/4 cup (90 g) finely chopped ham
1/2 cup (125 g) ricotta cheese, drained
Procedure:
See the pastry cases out on a serving platter
Cheese filling: Beat the mascarpone and Gorgonzola in a medium bowl. Add the milk if the mixture is too thick. Season with salt and pepper
Onion and egg filling: Cook the onion in the vegetable stock in a small saucepan over medium heat for 5 minutes. Transfer to a food processor with goat cheese and eggs and process until smooth. Season with salt and pepper
Ham and Ricotta filling: Mix the chopped ham into the Ricotta. Season with salt and pepper
Make any-or all-of these fillings. Place them in a pastry bag with a plain tip and fill the pastry cases
Serve as soon as possible after filling otherwise the pastry will turn soggy
