Makes about 24
1 cup water
1/2 cup butter
1/2 teaspoon salt
1 cup flour
8 ounces Roquefort cheese
8 ounces cream cheese
In a saucepan, heat water, butter, and salt, until butter
melts, and water comes to a boil. Stir in flour all at once. Mix with a wooden
spoon until dough cleans the sides of the pan.
Beat in eggs, one at the
time, beating dough until smooth after each addition.
Spoon dough into a
pastry bag fitted with a plain pastry tube. Pipe small mounts on a baking
Bake in preheated oven at 425 F. for 20 to 25 minutes or until
puffed and browned.
Prick shells with a toothpick to allow steam to escape.
Bake 2 more minutes. Combine cheeses and beat in the cream.
Cut the top off
puffs and stuff with cheese.