Salt dough beignets

In a saucepan pour the water, add salt and pepper sparingly.

Add the butter.

When the liquid raises a boil add the flour mixing vigorously without stop until the dough comes off the walls of the container.

Withdrawn from heat, let cool, add to the mix an egg at a time, stirring with energy.

Add the grated cheese and mix well.

With a spoon take a bit of dough at a time and make big balls a little more than a walnut.

Allineatele on a baking sheet lightly greased and floured.

Bake in preheated oven at 180 degrees for about 20 minutes or until the pastry puffs swelling have doubled their volume.

Withdrawn from the oven and let cool.

Fill the Choux pastry with béchamel sauce, fondue or other salty cream.

A variant of this texture is to replace grated cheese with equally chopped cooked ham or salami (Hungarian) finely chopped.

The cheese can be half Gruyere and Parmesan half or even whole Parmesan.