Cream Puffs Stuffed with Asparagus Béchamel, Fontina DOP and Crispy Mocetta

Cream Puffs Stuffed with Asparagus Béchamel, Fontina DOP and Crispy Mocetta

Cream Puffs Stuffed with Asparagus Béchamel, Fontina DOP and Crispy Mocetta

  • To make the puffs, start by preparing the choux pastry: in a saucepan, bring the water with the butter and salt to the boil. Remove the saucepan from the heat and add the sifted flour, all at once. Stir vigorously with a whisk, then return to the cooker and allow the mixture to dry, stirring continuously with a wooden spoon. When the dough comes away from the sides, it will be cooked. Allow to cool. 
  • Add the egg to the dough and work very well with the whisk to mix.
  • Transfer the mixture into a piping bag fitted with a smooth nozzle and form the puffs directly on a baking tray lined with baking paper, creating small balls of dough of equal size, spacing them well apart as they will grow and must not stick together while cooking.
  • Bake in a preheated oven at 180° for about 30 minutes, until lightly golden. For best results, leave the puffs to dry out in the switched-off, slightly open oven for a further 10 minutes, then take them out of the oven and allow to cool completely before using. 
  • Meanwhile, proceed with the preparation of the filling.
  • Wash and cut the asparagus into rounds, cook them in a pan with a little extra virgin olive oil and a drop of water until soft. Adjust the salt. Blend the asparagus with an immersion blender and keep aside.
  • Prepare the béchamel sauce: melt the butter in a saucepan, add the flour and stir with a whisk. Add the milk and cook over medium heat until thickened. Adjust the salt and pepper. 
  • Then add the Fontina AOC and when it has melted, add the cream of asparagus.
  • Cut the puffs in half, fill them with the asparagus béchamel sauce, and finish with a sprinkling of mocetta previously cut into matchsticks and lightly toasted in a frying pan.
  • Close the puffs with the shell and serve.
Difficulty: Difficulty: media
Cream puffs-filled-with-asparagus-fontina-and-mocetta-crunch