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Prosciutto and cheese puffs
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Curtis Stone's irresistible golden puffs vanish fast.
Ingredients:
  • 250.00 gm water
  • 0.60 gm sea salt
  • 115g unsalted butter, cut into pieces
  • 250.00 ml plain flour
  • 4 large free-range eggs
  • 60g prosciutto
  • 165.00 ml grated Farmhouse cheddar
Instructions:
  • Preheat your oven to 200°C (180°C fan) and prepare two large baking trays by lining them with baking paper.
  • Combine water, salt, and butter in a saucepan over medium-high heat. Bring to a boil. Add flour and stir vigorously with a wooden spoon for about 1 minute until well blended. Keep stirring constantly until the mixture pulls away from the pan's sides, approximately 2 minutes. Transfer to a large bowl.
  • With an electric mixer, beat the dough until slightly cooled. Add eggs one at a time, mixing well. Stir in prosciutto, cheese, salt, and pepper. Dough will be tacky.
  • Fill a pastry bag with the warm dough using a 1.5 cm tip or cut a 1.5 cm opening from a corner of a resealable freezer bag. Pipe dough mounds that are 3cm high x 3cm wide onto trays, leaving 2.5 cm between each mound. Bake until puffed and golden brown all over, for about 25-30 minutes.
  • Place the puffs on a platter and serve them while they are still warm.

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