Manchego and Serrano Puffballs

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

This is another version of cheese profiteroles. I like the idea of all-Spanish or all-Italian, and I especially like the taste of sheep’s milk cheese.


  • 25 g butter
  • 4 tbsp water
  • 50 g


Bring the butter and water to the boil, remove from the heat and shove in the flour all at once, stirring hard with a wooden spoon until the mixture thickens and starts to leave the sides of the pan cleanly. Cool slightly and beat the eggs in one at a time until completely absorbed and the mixture takes on a dull shine. Add the other ingredients, allowing the salt to dissolve and checking the s