We started with our basic pate choux recipe. We subsituted What IiF Flour for the all purpose. We folded in black pepper. After we piped the batter onto sheet pans we topped each puff to be with sharp provolone cheese. Perfect little mouthfuls. Light and crisp on the outside with a tender, eggy interior. There's a little heat from the pepper and a salty bite from the cheese. We eat them out of hand, though if you need something a little fancier you can stuff them with smoked salmon or deviled ham, truffled egg salad or guacamole. The possibilities are endless.
Years past
