Cream Cheese Cream Puffs

Preparation:

Preparation: Divide the cream into three equal parts and pour into the same number of saucepans. In one you put the gorgonzola in pieces, in another the fontina and in the third the provolone. Over low heat, melt the cheeses in the cream while stirring. When the creams are thick, add salt and turn off. Add a spoonful of chopped celery leaves to the gorgonzola, a pinch of white pepper to the fontina cheese and nutmeg to the provolone cheese. Fill the puffs with the creams, arrange them in a pyramid and serve