1 batch of Cream Puff dough
1 cup grated Swiss cheese
1 tablespoon minced fresh parsley
1 tablespoon fresh thyme leaves
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.
Larger size ones can also be filled with egg or ham salad, mixed greens or vegetables.
This recipe is featured on show 2413 - Bigne!
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