Mini cream puffs go together in a snap with this easy-to-follow recipe.
Make cream puff dough as directed, dropping dough by heaping teaspoonfuls onto a cookie sheet lined with waxed paper. Freeze until firm. Place frozen dough in an airtight container or resealable plastic freezer bag; keep frozen up to 2 months. To bake, place as many frozen puffs as needed on the sprayed cookie sheet and continue as directed.
Gorgonzola is one of Italy’s great cheeses. This blue-veined cow’s-milk cheese is rich and creamy with a savory, slightly pungent flavor.
Look for Gorgonzola cheese in the gourmet cheese section of your supermarket.