Spicy mini cream puffs with cheese cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring fat, salt and 250 ml water to the boil. When the fat is completely melted, add flour all at once. Stir until a white layer forms on the bottom of the pot and the dough comes off the bottom of the pot as a lump. Pour into a bowl. Stir in 1 egg, allow to cool for 10 minutes.

2. 2

   Stir in 2 eggs one after the other. Pour the dough into a piping bag with perforated spout and spray walnut-sized tuffs onto 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Do not open the oven door. Halve the cream puffs horizontally while still hot. Let it cool down. Crumble the gorgonzola, mix with cream cheese and milk until smooth. Drain and chop the tomatoes. Wash basil, dab dry, put some leaves aside for garnishing. Chop the remaining leaves and fold into the cheese mixture with the tomatoes.

3. 3

   Crumble the gorgonzola, mix with cream cheese and milk until smooth. Drain and chop the tomatoes. Wash basil, dab dry, put some leaves aside for garnishing. Chop the remaining leaves and fold into the cheese mixture with the tomatoes. Season to taste with salt and pepper. Spoon the cream onto the lower choux pastry halves. Place the lid on top, arrange on plates and garnish with the remaining basil leaves

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
80 kcal

CARBS
4 g

FATS
6 g

PROTEINS
3 g