Mini windbag with figs and ham

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Directions

1. 1

   1⁄4 Boil up l water with butter and 1 pinch of salt. Add the flour at once. Stir with a wooden spoon until the dough comes off the bottom of the pot as a lump. Put the dough into a bowl and immediately stir in 1 egg.

2. 2

   Allow to cool slightly and stir in the remaining eggs one by one.

3. 3

   Spread the dough with 2 teaspoons at a distance of about 5 cm on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 15-20 minutes.

4. 4

   Remove the cream puff and cut it open immediately with scissors. Let it cool down.

5. 5

   Mix cream cheese, yoghurt and honey. Clean, wash and slice the figs. Cut ham into quarters.

6. 6

   Cover the lower halves of the cream puffs with figs. Add cream cheese cream and cover with ham. Put the lid on top. Dust with paprika.

Nutrition Facts

KCAL
90 kcal

CARBS
7 g

FATS
5 g

PROTEINS
3 g