Small cream puffs with spicy creams

Name: Small cream puffs with spicy creams
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 75 g butter/margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Flour; 4 Eggs (Gr. M); 250 g blue cheese (e.g. Gorgonzola); 2-3 TABLESPOONS Walnut kernels; 4-5 Stem(s) Parsley; 150 g Fresh cream; 2 (approx. 250 g) smoked mackerel fillets; 2 small onions; 6 TABLESPOONS Salad cream; 1-2 TABLESPOONS Capers (glass); 2–3 medium-sized tomatoes; several sheets Picking salad; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

75 g butter/margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Flour
4 Eggs (Gr. M)
250 g blue cheese (e.g. Gorgonzola)
2-3 TABLESPOONS Walnut kernels
4-5 Stem(s) Parsley
150 g Fresh cream
2 (approx. 250 g) smoked mackerel fillets
2 small onions
6 TABLESPOONS Salad cream
1-2 TABLESPOONS Capers (glass)
2–3 medium-sized tomatoes
several sheets Picking salad
baking paper

Directions

1
1⁄4 Bring l water, fat and 1 pinch of salt to the boil in a pot. Add the flour at once and stir until the dough dissolves as a lump from the bottom of the pot. Put the dough into a bowl and immediately stir in 1 egg.
2
Leave to cool for about 5 minutes. Stir in the remaining 3 eggs one after the other.
3
Line two baking trays with baking paper. Pour the choux pastry into a piping bag with a large star nozzle and squirt 10 small tuffs onto each tray. Bake one after the other in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 25 minutes until golden brown.
4
Do not open the oven door! Remove the cream puff and cut it open with scissors. Let it cool down.
5
For the nut-cheese filling: Finely crumble the cheese. Coarsely chop the walnuts. Wash and chop parsley and put 1 teaspoon aside. Mix everything with crème fraîche and season with salt and pepper.
6
For the mackerel cream filling: loosen mackerel from the skin and remove bones. Tear the fish finely. Peel and finely dice onions. Mix with salad cream and capers. Stir in fish. Season cream with salt and pepper.
7
Wash the tomatoes and cut them into 10 slices. Rinse lettuce and shake dry. Cover half of the cream puff bases with tomatoes. Spread the cheese cream on top. Cover the rest of the cream puffs with lettuce and spread the fish cream on top.
8
Put the lid on and garnish with parsley.