Cream puff with cream cheese filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring 1/8 litre water, fat and salt to the boil. Add flour at once and mix everything to a dumpling. As soon as the dumpling comes off the bottom of the pot, remove the pot from the heat. Stir the eggs into the hot dough little by little to make a smooth mixture.

2. 2

   Pour into a piping bag with star-shaped spout and squirt 30 small tuffs onto a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 ° C / gas: level 3) for approx. 25 minutes.

3. 3

   Remove the cream puffs, immediately cut them horizontally with scissors and let them cool down. Wash the parsley and pluck the leaves. Stir cream cheese, cream and lemon juice until smooth and season with salt and pepper.

4. 4

   Cut the apricot halves into 6 slices each. Put two parsley leaves and an apricot wedge on each bottom of the cream puff. K

5. 5

   Sprinkle with pepper and place the lids on top. Makes about 30 pieces.