1 batch of Cream Puff dough
1 cup grated Swiss cheese
1 tablespoon minced fresh parsley
1 tablespoon fresh thyme leaves
Two 8oz. container of Mascarpone Cheese
6-8 garlic cloves, roasted.
3 slices pancetta
2 cups balsamic vinegar
We will use the same recipe for the bigne cream puffs but will add with the last edition of beaten egg,
Proceed as for forming the bigne but make them a bit smaller as for an appetizer.
Gougere Cheese Filling
For the filling
Mash roasted garlic cloves, combine with cheese
Salt, pepper to taste
Saute pancetta until crispy, drain, set aside
On medium heat, reduce balsamic vinegar until syrupy - 20-30 mins, approximately, or until consistency desired - remove from heat and let cool.
Spoon 1-2 tbs cheese filling into bottom half of bigne
Top with pancetta
Add bigne top
Drizzle with Balsamic vinegar
Fills 8-10 small bigne.
This recipe is featured on show 2413 - Bigne!
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