Savory Puffs

I had never had savory puffs (choux); they are usually filled with sweet cream, chocolate,or a sweet filling. I decided to try something different. I put salty prosciutto, creamy goat cheese, chives, and sweet red pepper. I hope you like it.

Choux:
1 stick butter
1 cup water
1 cup flour
4 eggs

Filling:
6 ounces goat cheese at room
temperature
6 ounces mascarpone cheese
5 slices prosciutto, diced
2 teaspoons chives
1 red pepper for color, diced fine
1/2 teaspoon black pepper

Preheat oven to 400.

In a bowl whip mascarpone cheese with goat cheese for 2 minutes.

Add red pepper, prosciutto, pepper, and chives and mix.

Dough:

Boil water and butter in a 2-quart saucepan.

Add flour in two batches and whisk quickly.

Remove from heat and quickly whisk eggs one at a time and whisk for 3 minutes.

Place dough in a pastry bag and with a large tip pipe half dollar size circles on a parchment-lined baking sheet.

Bake at 400 for 20-24 minutes or until golden brown.

Let cool for 20 minutes.

Cut puffs in half and stuff puffs with cheese filling

Bake puffs for 3 minutes at 350.

Serve.

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