Mini cream puffs go together in a snap with this easy-to-follow recipe.
Gorgonzola and Rosemary Cream Puffs
- Prep Time 15 min
- Total 44 min
- Servings 24
- Ingredients 9
Ingredients
- 1/2 cup water
- 1/4 cup butter or margarine
- 1/2 cup Gold Medal™ all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon dried rosemary leaves, crumbled
- 1/8 teaspoon coarsely ground pepper
- 2 eggs
- 1 cup shredded Gorgonzola cheese (4 ounces)
- 2 tablespoons chopped pistachio nuts
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 425°F. Spray large cookie sheet with cooking spray.
-
Step2Heat water and butter to boiling in 3-quart saucepan over medium heat. Add flour, salt, rosemary and pepper all at once, stirring constantly 30 to 60 seconds or until mixture forms ball; remove from heat.
-
Step3Add eggs, 1 at a time, beating with electric mixer on medium speed until mixture is well blended. Drop dough by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes.
-
Step4Gently 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.
Nutrition
50
Calories
4 g
Total Fat
2 g
Protein
2 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 50
- Calories from Fat
- 35
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Cholesterol
- 20 mg
- Sodium
- 125 mg
- Potassium
- 30 mg
- Total Carbohydrate
- 2 g
- Dietary Fiber
- 0g
- Protein
- 2 g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 0%
- 0%
Exchanges:
1 Fat;Tips from the Betty Crocker Kitchens
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