Blue Cheese Puff Tree

For 1″ puffs: (about 55). Heat butter in 1 c water. Add flour sifted w salt all at once. Stir quickly w wooden spoon until paste comes away from side of pan. Remove from heat. Wait 2 min. Add eggs (at room temp), one at a time. When dough no longer looks slippery and a small quantity will stand erect on end of spoon, drop onto greased baking sheets, a teaspoon at a time, 1″ apart. Bake in preheated 400 oven 10 min.; reduce heat to 350 for 10-20 more min. Test by removing from oven; if it doesn’t fall, it’s done. Cool away from drafts. Cut horizontally w sharp knife or scissors, snipping out any damp dough inside. For filling: Mash and beat cream cheese until fluffy. Add heavy cream and beat till whipped. Crumble and fold in Blue cheese. Place 1 rounded tsp in bottom of each puff and replace top. Use dabs of whip to hold puffs together in shape of pyramid. Refrigerate.

Butter 0.33c
Flour 1c
Salt 0.125tsp
Egg 4 unbeaten, at room temp
Cream Cheese 4 oz
Heavy Cream 1pt
Cheese, Blue 1 lb