Crespigno Cream Puffs And Stracchino

Preparation:

Preparation: Prepare the cream puffs: boil the water with the butter and a pinch of salt, when it boils, remove from the heat and pour in the flour all together. Turn vigorously and put back on a moderate heat, continuing to turn until the dough detaches from the sides of the container. Let cool. Add one whole egg at a time to the mixture, until you obtain a thick but not hard cream. Fry the mixture in teaspoons (the dough will swell forming cream puffs). Prepare the filling: clean and wash the crepe, chop it coarsely (if using the prickly variety, blanch it in boiling salted water for 3 minutes), fry the shallot in the olive oil, add the crepe, season with salt and cook for 5 minutes. Chop it finely, add the soft cheese and Parmesan and fill the cream puffs with this filling. Serve preferably hot.