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BG Diet
  • 0:15 Prep
  • 0:30 Cook
  • Makes 60


  • 1 cup water
  • 1/4 teaspoon sea salt
  • 115g unsalted butter, cut into pieces
  • 1 cup plain flour
  • 4 large free-range eggs
  • 1/2 cup (60g) finely chopped prosciutto
  • 2/3 cup grated Coles Finest Farmhouse cheddar


  • Pastry bag, or a resealable freezer bag.


  • 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.

Source: taste.com.au


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