Crab and cheese bignè

Crab and cheese bignè
(This recipe is By Nuxia )

        

For 20 puffs:

70 ml of water
30 grams of butter
45 g of flour 00
  1 pinch of salt
Medium eggs (1 whole and 1 yolk)

For the stuffing of crab:

1 clove of garlic
20 grams of butter
120 g of crab (meat already cooked)
1 teaspoon oil
1 teaspoon sweet paprika
Salt q.b.

For the cheese filling:

60 grams of grated Gruyere
White pepper q.b.

For the sauce:

25 grams of butter
30 grams of flour
250 ml of fresh whole milk
  1 pinch of nutmeg
Salt q.b.

First, preheat the oven to 200 ° and two buttered baking sheets.
Prepare the cream puffs with the doses indicated in the recipe and the procedure here instead. After placing your piles of choux pastry on the plate, cook the cream puffs in the oven and keep aside to cool. Meanwhile, prepare the sauce. Heat the milk in a saucepan, add the flour stirring constantly, add butter, a pinch of salt and nutmeg. Cut into thick slices about 1/2 inch cheese and grattugiatelo. In a small saucepan, heat the butter with the oil and sauté the crab meat for a couple of minutes, season with salt and paprika and transfer the crabmeat in a bowl, addhalf the sauce and stir well bene.Versate gruyere grated into a bowl with the sauce and stir for advanced well, adjust salt if necessary. 20 Cut the profiterolesin half with a boxcutter knife from the narrow, slender and slightly inside vuotateli,fill them with two stuffings. Put aside a small amount of each of the farce that will serve to garnish the top of the cream puffs with thyme and chives. If you do notconsume them immediately, place in refrigerator in a container with the lid andpull them out 15 minutes before serving.
Recipe of the  2012/02/24