Boursin in Endive Spears

1 package Boursin cheese, softened

2 heads Belgian endive

1 cup walnuts, toasted

2 tbsp Italian parsley, finely chopped

Cut off the root end of the endive and separate into individual spears.

Finely chop ¼ cup of the nuts.  Using a teaspoon, place a spoonful of the cheese in the root end of each endive spear.  Place remaining walnuts in the center of a flat serving plate and arrange spears in a circle around the nuts.  Sprinkle chopped nuts and parsley over the cheese and endive.

Basic Choux Pastry

½ cup water

¼ unsalted butter

½ cup flour

3 eggs

Preheat oven to 375°.  Line a baking sheet with parchment paper. Place water and butter in a medium saucepan over high heat and cook until butter melts and liquid boils.

Stir in flour and beat with a wooden spoon until it pulls away from the sides of the pan and forms a ball.

Remove the dough to a mixing bowl and mix with a handheld mixer until it is lukewarm.  Add one egg and mix until it is incorporated, follow the same procedure for the other two eggs and mix until the batter is smooth and slightly elastic.

Pour the batter into a pastry bag fitted with a large round tube or into a resealable plastic bag.  (If a bag is used snip the corner with scissors.) Pipe rounds about the size of a walnut onto the prepared baking sheets.

Bake in the oven for 20 minutes until the puffs begin to turn color then lower the heat to 325° for another 10 minutes so they will dry.

After the profiteroles have cooled, cut off the tops and place one large raspberry in each.  Drizzle with chocolate syrup or chocolate ganache and serve.

Makes about 24 profiteroles