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How to make Prosciutto and cheese puffs

Yield = 60
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 1 cup water
  • 1/4 teaspoon sea salt
  • 115g unsalted butter, cut into pieces
  • 1 cup plain flour
  • 4 large free-range eggs
  • 1/2 cup (60g) finely chopped prosciutto
  • 2/3 cup grated Coles Finest Farmhouse cheddar

Method

  • Step 1 Preheat oven to 200°C (180°C fan). Line two large baking trays with baking paper.
  • Step 2 In a medium saucepan over medium-high heat, combine the water, salt and butter, and bring to the boil. Add the flour and stir vigorously with a wooden spoon until completely blended, about 1 minute. Continue to cook, stirring constantly, until the mixture starts to pull away from the sides of the pan, about 2 minutes. Transfer the mixture to a large bowl.
  • Step 3 Using an electric mixer, beat the dough for 1 minute, or until it cools slightly. Add the eggs one at a time, mixing well before each addition. Stir in the prosciutto and cheese, and season with salt and pepper. The dough will be very tacky.
  • Step 4 While the dough is warm, place it in a pastry bag fitted with a plain 1.5 cm tip, or place into a resealable freezer bag and snip one corner of the bag to form a 1.5 cm opening. Pipe mounds of dough, each about 3cm high x 3cm wide, onto prepared trays, leaving about 2.5 cm between each. Bake for 25-30 minutes, or until puffed and deep golden brown all over.
  • Step 5 Transfer puffs to a platter and serve warm.