Tasty egg puffs

Preparation:

Preparation: Prepare the cream puffs (even one day in advance). Bring 100 g of water to the boil in a small saucepan together with the butter and a pinch of salt. As soon as the liquid comes to a boil, throw in all the flour in one go. Mix the dough and keep it on the fire until it detaches from the walls of the saucepan, with a slight sizzle as if frying. Then pour it into a bowl and let it cool. Then add the eggs, one at a time, not adding the next until the previous one has been well blended. Put the dough obtained in a pocket of pastry cloth fitted with a smooth nozzle and let it come out in tufts, the size of a walnut, which you will line up well apart from each other, on a lightly buttered and floured plate: in all you will get 16-18 cream puffs , which you will pass in the oven already at 190 degrees for about 20-25 minutes. Take them out of the oven as soon as they are well swollen, golden and dry. When serving, prepare the filling. Shell the eggs in a bowl and beat them with a fork, mixing them with the Parmesan, the drained and chopped anchovy fillets and 4 tablespoons of cream. Season the mixture with a pinch of salt and one of pepper then pour it into a large pan, in which you have melted the butter. Scramble the eggs for a few seconds and remove them from the oven while they are still creamy. Cut the fontina cheese into cubes. Open the ready cream puffs in half, fill them with a cube of fontina cheese and the egg cream, then close them and arrange them on a plate or plate that can also go in the oven. Bake them at 250 degrees for about 2 minutes then take them out of the oven, garnish them with a few parsley leaves and serve piping hot.