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CREAM PUFF DOUGH



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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

GORGONZOLA AND ROSEMARY CREAM PUFFS

Makes: about 16 appetizers

1/2 cup water
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon finely chopped rosemary
1/8 teaspoon coarsely ground pepper
2 eggs
1 cup shredded gorgonzola cheese
2 tablespoons chopped pistachio nuts

Heat oven to 425 degrees. Spray large cookie sheet with cooking spray. Heat water and butter to boiling over medium heat. Add flour, salt, rosemary and pepper all at once, stirring constantly until mixture forms a ball.
Remove from heat.
Add eggs, 1 at a time, beating with electric mixer on medium speed until mixture is well blended.
Drop mixture by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20 minutes or until golden. Cool 5 minutes.
Gently press center of each puff with tip of spoon to make slight indentation. Sprinkle with cheese and nuts.
Bake until cheese is melted.


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