with Pear, Pancetta & Caramelized Onions
½ cup beer
3 Tbsp unsalted butter
1/8 tsp kosher salt
½ cup flour
½ cup Stilton blue cheese
Pancetta, pear and caramelized onion filling (recipe follows)
In medium saucepot over medium-high heat, combine beer, butter, and salt; bring to a boil. Take off heat and add the flour all at once; stir constantly until well incorporated. Whisk in eggs one at a time, making sure each egg is incorporated before adding the next. Stir in Stilton. Scoop dough into piping bag fitted with fairly large tip (or no tip at all). Pipe quarter-sized mounds onto parchment-lined sheet pan. Bake in 350°F oven until puffs are golden and completely cooked through, about 10-12 minutes. Cool completely.
Presentation: With pairing knife, slice off top of each puff. Fill with Pancetta filling, replace tops and serve.
1 cup caramelized onion
1 cups diced and cooked Pancetta
2 pears, peeled and diced small
Kosher salt and pepper, to taste
Combine all ingredients. Season to taste with salt and pepper