Prosciutto Wrapped Profiterole

Ingredients

1 cup half and half creamer or coffee creamer (10-18%)
¼ cup salted butter
½ cup + 2 tablespoons AP flour
2 teaspoons garlic powder
1 teaspoon onion powder
4 eggs, large
1 cup Swiss cheese, grated
6 strips prosciutto

  • Preheat oven to 425F convection bake
  • Sift together flour, garlic powder, and onion powder in a small bowl
  • In heavy saucepot, scald milk and butter over medium heat – DO NOT ALLOW TO BOIL!
  • Remove from heat and add flour mix, stirring until smooth ball of paste forms. Allow to cool to 140F (approximately 9 minutes)
  • Add eggs one at a time, mixing gently between each to insure all is incorporated
  • Stir in Swiss cheese gently
  • Lightly grease a 24 count mini muffin tin, cut each prosciutto strip into quarters, and carefully line the interior of each muffin tin
  • Spoon paste into prosciutto cups and bake for 7 minutes – until the tops are showing spots of golden brown evenly across the tray.
  • After the first timer goes, turn the oven down to 375F, and bake for another 7 minutes convection. DO NOT OPEN OVEN DOOR AT ANY POINT DURING BAKING.
  • Allow to cool in tin 1 minute before removing to wire rack. Serve warm

 

Yield 24 mini muffins

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