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one recipe cream puff dough
2 heads (1/2 cup) roasted garlic
1 cup grated parmesan cheese
1 Tb. fresh chopped sage or 1 tsp. dried
1/4 tsp. nutmeg
1/4 cup chopped fresh parsley
salt and pepper to taste
one egg beaten with a little milk
Mash roasted garlic into a paste, then add it to the cream puff dough. Add the cheese, sage, nutmeg, parsley and salt and pepper; stir to blend evenly. Place rounded teaspoonfuls of dough onto non-stick baking pans an inch apart. Brush each puff with egg mixture. Bake in a 400-degree F oven for approximately 25 minutes. After first 20 minutes poke each puff with a sharp paring knife to allow steam to escape. Continue baking until puffs are deep golden brown in color and not overly doughy inside. Makes approximately 36 small puffs. Serve with Schug Carneros Chardonnay.