Cream puffs with mushroom béchamel
Instructions
Prepare the béchamel sauce.
Aside from stewing the mushrooms with oil and garlic, half-cooked pass them to the mixer and embed them in the sauce.
Open the cream puffs and stuffed with sauce, sprinkle with Parmesan and bake for 10 minutes.
Ingredients and dosing for 4 persons
- 10 beignets
- 100 g of mushrooms
- 50 g of grana
- 1 clove of garlic
- 2 tablespoons of olive oil extra virgin
- Salt
- For the bechamel:
- 1 walnut butter
- 30 g of flour
- 200 g of milk