DELICIOUS CREAM PUFFS WITH PDO FONTINA
Easy to make and impressive idea to amaze friends and give a very greedy touch to your appetizer. Excellent as an aperitif.
- 12 ready-made cream puffs
- 100 ml bechamel
- 100 gr fontina DOP
- After preparing the béchamel, remove the rind of the Fontina Dop Bio and cut the cheese into very small pieces.
- Add the chopped cheese to the béchamel and heat it while stirring, melting everything.
- Partially cut the cream puffs, and using a teaspoon, fill them with the cheese béchamel. Alternatively you can use the sac a poche.
- Serve hot immediately.