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