Prosciutto-Parmesan Puffs
- 1 cup cold water
- 6 tablespoons unsalted butter, cut into 6 pieces
- 1 cup (4.5 ounces) unbleached all-purpose flour
- Pinch kosher salt
- 4 large eggs, at room temperature
- 4 ounces prosciutto, thinly sliced and finely chopped
- 4 ounces (1 1/4 cups) finely grated Parmigiano-Reggiano cheese
- 2 teaspoons rosemary leaves, minced
- 2 teaspoons thyme leaves, minced
- 1 teaspoon freshly ground black pepper
- Produce
- Rosemary, leaves (2 teaspoons)
- Thyme, leaves (2 teaspoons)
- Meat
- Prosciutto (4 ounces)
- Cooking & Baking
- All-purpose flour, unbleached (1 cup)
- Black pepper, freshly ground (1 teaspoon)
- Kosher salt (1 Pinch)
- Drinks
- Water (1 cup)
- Dairy
- 6 tablespoons unsalted butter, unsalted (6 cut into pieces)
- Parmigiano-reggiano cheese (4 ounces)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published December 24, 2012 (1 month ago).
105 people saved this recipe.
