Prosciutto and cheese puffs

Method

• 1
  Preheat oven to 200°C (180°C fan). Line two large baking trays with baking paper.
• 2
  In a medium saucepan over medium-high heat, combine the water, salt and butter, and bring to the boil. Add the flour and stir vigorously with a wooden spoon until completely blended, about 1 minute. Continue to cook, stirring constantly, until the mixture starts to pull away from the sides of the pan, about 2 minutes. Transfer the mixture to a large bowl.
• 3
  Using an electric mixer, beat the dough for 1 minute, or until it cools slightly. Add the eggs one at a time, mixing well before each addition. Stir in the prosciutto and cheese, and season with salt and pepper. The dough will be very tacky.
• 4
  While the dough is warm, place it in a pastry bag fitted with a plain 1.5 cm tip, or place into a resealable freezer bag and snip one corner of the bag to form a 1.5 cm opening. Pipe mounds of dough, each about 3cm high x 3cm wide, onto prepared trays, leaving about 2.5 cm between each. Bake for 25-30 minutes, or until puffed and deep golden brown all over.
• 5
  Transfer puffs to a platter and serve warm.