227 Kcal per person
For 4 persons
- 130ml water
- 3 tablespoons butter
- 1/2 teaspoon salt
- A touch of nutmeg powder
- 6 tablespoons flour
- 2 or 3 eggs
- 4 tablespoons Parmigiano-Reggiano powder
- 2 tablespoons Roasted White Sesame Seeds
- Put the water, butter, salt and nutmeg into a pot and heat them until boiling. Remove the pot from heat and put the shifted flour into it at once.
- Heat up the pot again, stirring and extracting water from the ingredients with a spatula (being careful not to scorch), until the dough is naturally separated from the pot's surface, and remove the pot from the heat and cool slightly.
- Add beaten egg to the pot little by little and blend it into the dough well, adjusting the amount of egg to add until the dough is softened to the extent that it can hang down slowly.
- Blend Parmigiano-Reggiano powder and a tablespoon of roasted white sesame into the dough when it is still hot.
- Put the dough into a squeeze bag to pipe small balls on a baking sheet; or spoon the dough into small balls, and lay them on a baking sheet. Coat them with egg glaze (not in the list of ingredients), and sprinkle with the remaining Roasted White Sesame Seeds.
- Bake in an oven preheated at 200 degrees C (400 degrees F) for 15 to 20 minutes.
This is the sesame version of an appetizer for Burgundy wines from France.