4 tablespoons of butter or margarine
1 liter of milk
salt and black pepper to taste
1 cup of semolina
4 eggs
1 cup of grated cheddar cheese
1/2 cup of heavy cream
4 tablespoons of butter or margarine
1 liter of milk
salt and black pepper to taste
1 cup of semolina
4 eggs
1 cup of grated cheddar cheese
1/2 cup of heavy cream
In a saucepan, combine the milk, 2 tablespoons of butter or margarine, salt, and black pepper
Bring to a simmer over medium heat
Add the semolina gradually, whisking constantly, and cook for about 5 minutes or until it thickens
Remove from heat and add the eggs one at a time, beating rapidly without stopping
Pour into a 26x39 cm baking dish to a height of 1.5 cm, and smooth with moistened hands
Let cool completely and cut into squares or desired shape
Arrange the puffs in a 34x22 cm baking dish, well greased, brush the surface with the remaining melted butter or margarine, and sprinkle with grated cheddar cheese
Bake in a strong oven (200°C) until golden brown
Pour the heavy cream over the puffs and bake again to caramelize
Serve 6 portions.
