Cream puffs with ham

Preparation:

Preparation: Put a saucepan on the heat with a quarter of water, the butter and a pinch of salt: bring to the boil, pour in the flour all at once, stirring rapidly to eliminate any lumps. Cook, without ceasing to stir, until the pasta detaches from the bottom and sides of the container. Then remove from the heat, let it rest for 5 minutes, then add the first egg, mixing it well; let it rest for another 5 minutes, add the second egg and then the others gradually, being careful not to add the next one if the previous one is not well incorporated. At this point, you can add the grated Parmesan, the ham and the anchovies, chopped so finely that they are almost reduced to a pulp. Mix everything well. Put a large frying pan on the fire with plenty of oil and let it heat up: take the mixture with a teaspoon and slide it into the hot oil, helping yourself with another teaspoon previously dipped in the oil. Put only three or four cream puffs in the pan at a time: when you see them well swollen and golden brown, remove them with a slotted spoon and let the cooking oil dry on a sheet of absorbent kitchen paper. Keep the cream puffs warm as you extract them from the oil. Serve them right away.