Cheese cream puffs

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring milk, 1/8 litre water, salt and butter to the boil in a saucepan. Add the flour at once and stir with a mixing spoon until the dough separates as a lump from the bottom of the pot. Put the dough into a mixing bowl and immediately stir in 1 egg. Then let the dough cool down for about 10 minutes and stir in the remaining eggs one by one. Let the dough rest for 20-30 minutes.

2. 2

   Pour the choux pastry into a piping bag with a large star-shaped spout and squirt 8 (relatively flat) cream puffs (tuffs approx. 6 cm Ø) each onto 2 baking trays lined with baking paper (approx. 32 x 37 cm). Fill an ovenproof dish with water and place on the bottom of the oven. Bake the baking trays one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Remove the finished cream puffs from the oven and immediately cut through the lower third with scissors and let them cool down. Wash the lemon, grate dry and thinly grate half of the peel. Squeeze the lemon. Mix cream cheese, 2 tablespoons lemon curd, sugar, vanillin sugar, lemon peel and lemon juice. Whip the cream until stiff, allow the cream firmer to trickle in. Fold cream into the cream. Spray cream cheese cream onto the cream puff bases, sprinkle with pistachios and sprinkle with some lemon curd.

3. 3

   Squeeze the lemon. Mix cream cheese, 2 tablespoons lemon curd, sugar, vanillin sugar, lemon peel and lemon juice. Whip the cream until stiff, allow the cream firmer to trickle in. Fold cream into the cream. Spray cream cheese cream onto the cream puff bases, sprinkle with pistachios and sprinkle with some lemon curd. Brush the lid with some lemon curd and sprinkle with pistachios. Put the lid on the cream and serve the cream puffs

Nutrition Facts

KCAL
250 kcal

CARBS
16 g

FATS
18 g

PROTEINS
5 g