Cheese puffs with Sweetened Basil Pomegranate Marscapone

Cheese Puffs:

Boil together:

1 stick butter and 1 cup water and then add 1 cup of flour all at once.  

Stir and cook for 1 minute until it pulls from the side of the pan.

Transfer to mixing bowl and let cool for 5 minutes.  

Beat in 4 whole eggs one at a time

add 2/3 cup shredded Di Stefano lemon Caciocavallo cheese and mix well.  

Drop by heaping tablespoons onto greased baking pan and bake until golden brown and puffy.

Filling:

1 1/2 cups Di Stefano Marscapone cheese
1 cup whipped cream
1/2 cup pomegranate seeds crushed 
1/2 cup sugar
2 T finely chopped fresh basil

Fold all ingredients together and fill cooled puffs.  

Garnish with pomegranate, chiffonade of fresh basil and confectioners sugar.