Bignioli Rosanna | Stuffed Choux

Method as per Miss Gouder

Ingredients:

  • Using a Choux Pastry make small buns plain or fancy by using star tube allowing about 5 per person (small buns) or 4 large.

Choux Pastry and Béchamel Sauce recipes:

Filling:

  • 400 grams fresh Ricotta
  • 2 beaten Eggs
  • Salt and pepper to taste
  • 1/3 cup Milk,
  • or ½ cup Béchamel sauce) to soften the ricotta. (if necessary)

Method:

  1. In a bowl mix ricotta, beaten eggs salt and pepper
  2. Fill the buns with Ricotta mixture and place in a greased dish, in a row.
  3. Cover the tops with about 1 tsp. of Béchamel (preferably with chick cube flavour).
  4. Sprinkle some grated cheese and place in moderately heated oven 350 degrees, till sauce is slightly brown.
  5. Serve with a good Tomato sauce or Meat sauce. A side dish of Green salad would make this dinner (or lunch) just right.