Bignè Mignon salati


To make the choux puffs warm the milk in a saucepan, then add the butter and melt it. Add the flour, mixing thoroughly. Add the eggs one at a time, paying attention to fully mix in each one before adding the next.
Season with pepper. Use two teaspoons to drop small portions of the mixture onto a baking sheet lined with baking paper, leaving three or four cm between each one.
Bake at 180°C in a preheated oven (a fan oven is best) Leave the choux puffs to rise and turn golden for about 15 minutes. Meanwhile, prepare the filling. Blend the previously steamed and cooled broccoli together with the Robiola Osella and the Ricotta Osella, a pinch of salt and milk.
The filling is ready immediately. Take the choux puffs from the oven, cut them in half and fill them with the Robiola Osella cream.
Now all you have to do is taste them.