Savory Choux Buns with Mushrooms and Cheese Fondue

Method

1. In a pan, combine water, milk, butter, a pinch of salt, and a tablespoon of sugar. Bring to a boil.
2. Once boiling, add sifted flour all at once and stir vigorously until the mixture forms a smooth dough (paston).
3. Remove from heat and add eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
4. Transfer the dough to a piping bag and pipe small mounds onto a baking sheet lined with parchment paper.
5. Brush the tops with a little water and bake in a preheated oven at 180°C (350°F) for 20–25 minutes, until golden and puffed. Let cool.
6. For the béchamel: Melt butter in a saucepan, then add flour and stir to form a roux. Cook for a minute.
7. Gradually add milk while whisking continuously until the sauce thickens.
8. Grate in the aged cheeses (Grana Padano, Emmental) and add small pieces of spicy Gorgonzola. Stir until melted. Adjust salt if needed.
9. For the filling: Slice cardoncello mushrooms thinly and sauté in olive oil until wilted.
10. Boil potatoes until tender, then mash them. Combine mashed potatoes with sautéed mushrooms, chopped parsley, and grated pecorino cheese.
11. Once the choux buns are cool, cut them nearly in half, leaving them slightly open.
12. Fill each bun with the mushroom-potato mixture, then generously top with the four-cheese béchamel.
13. Serve immediately as an aperitif, optionally with an Aperol Spritz.