Choux nests with cream cheese filling
- 40 g Butter
- 1 pinch Salt
- 1/2 TL grated zest of 1 untreated lemon
- 100 g flour
- 2 Eggs (size M)
- 150 g Cream cheese with Herbs of Provence (22% absolute fat)
- 50 g Crème fraîche
- 150 g Cherry tomatoes (red and yellow)
- 50 g Olives
- 1 EL pine nuts
- basil
- baking paper
40 minutes
light
- 1.
- 125 ml water, butter, salt and lemon zest bring to the boil. Sift the flour and pour in all at once. Stir until the dough comes off the bottom of the pan in a lump. Pour the dough into a mixing bowl, allow to cool a little. Stir in eggs one at a time. Fill into a piping bag with a star nozzle. Spray 4 nests in a circle on a baking sheet lined with baking paper. Bake in a preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for about 15 minutes. Let cool down. In the meantime, stir together the cream cheese and crème fraîche. Clean and wash tomatoes. Spread the cream first, then tomatoes and olives on the nests. Sprinkle with pine nuts. WithServe garnished with basil
- 2.
- Waiting time approx. 30 minutes
1 person approx .:
- 380 kcal
- 1590 kJ
- 11 g protein
- 28 g fat
- 21 g carbohydrates
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