Small cream puffs with Roquefort cream

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 35
  • 1 pinch Salt
  • 30 g Butter
  • 80 g Flour
  • 2 Eggs (size M)
  • 100 g Roquefort cheese
  • 150 g Fresh cream
  • 50 g Low-fat curd
  • baking paper

Directions

  1. 1

    Heat 125 ml water, salt and butter in a saucepan until the butter has melted. Remove the pot from the heat and add the flour. Put the pot back on the stove and stir until the dough comes off the bottom and sides as a lump.

  2. 2

    Pour the dough into a bowl and stir in the eggs one by one. Pour the dough into a piping bag with perforated spout and spray about 35 small tuffs onto a baking tray lined with baking paper. Cream puffs in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see

  3. 3

    manufacturer) bake for about 25 minutes. Turn off the oven and let the cream puffs cool down with the door open.

  4. 4

    Finely mash Roquefort with a fork. Stir in crème fraiche and quark, season with salt and pepper. Pour cream into a piping bag with a large star-shaped spout. Cut the cream puff horizontally and fill with Roquefort cream.

  5. 5

    Keep cream puffs cold until serving.

Nutrition Facts

KCAL
40 kcal
CARBS
2 g
FATS
3 g
PROTEINS
2 g