Small cream puffs with Roquefort cream

For 35 pieces
  • 1 pinch salt
  • 30 g Butter
  • 80 g flour
  • 2 eggs (size M)
  • 100 g Roquefort cheese
  • 150 g Crème fraîche
  • 50 g lean quark
  • baking paper
40 minutes
very easy
1.
Heat 125 ml of water, salt and butter in a saucepan until the butter has melted. Take the pot off the stove and add the flour. Put the pot back on the stove and stir until the dough loosens from the bottom and edge as a lump.
2.
Pour the batter into a bowl and stir in the eggs one after the other. Pour the dough into a piping bag with a perforated nozzle and squirt about 35 small tuffs onto a baking sheet lined with baking paper. Bake cream puffs in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see
3.
manufacturer) for about 25 minutes. Switch off the oven and let the cream puffs cool down with the door open.
4.
Finely mash the Roquefort with a fork. Stir in the crème fraîche and quark, season with salt and pepper. Pour the cream into a piping bag with a large star nozzle. Cut the cream puffs horizontally and fill with Roquefort cream.
5.
Chill puffs until serving.
1 piece approx:
  • 40 kcal
  • 160 kJ
  • 2 g protein
  • 3 g fat
  • 2 g carbohydrates

0 Comments

Leave A Comment