Parmesan Clouds W/ MieleAceto
Ingredients: (*) 225ml of milk – 120 g butter or margarine – 125 g
flour – 4/5 eggs – 200 g of grated Parmesan cheese – Mieleaceto ® and/or Compote of fruit & Mieleaceto ®
Turn the oven on to 190°c. and line a baking sheet with parchment paper.
Pour the milk and butter (or margarine) into a saucepan on high side and a diameter of at least 18 cm, to then bring to a boil. As soon as you see it begins to boil, pour the flour in one and begin to stir vigorously, keeping the heat gentle, until the dough doesn't come off the sides appears smooth.
Remove from heat and let it cool a few minutes then start to incorporate the eggs one at a time (you will need 4 or 5, depending on the size) and finally the grated Parmesan. The dough should be slightly shiny, firm but not hard (if you find the dough too hard, beat an egg in a bowl and add a little at a time).
With two teaspoons (or pastry pockets) formed into balls the size of a walnut or little more, place them on the baking sheet with parchment paper, well spaced (the volume grows while cooking and they should not touch each other) and leave to bake for about 15 minutes or until golden, puffy and dry.
Serve warm with a little cup with Mieleaceto ® where they can be dipped or cut in half and stuffed with a teaspoon of fruit compotes with Mieleaceto ®.
(*) With these doses you will obtain about 50/55 Clouds
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