Cream Cheese Puffs with Egg and Tomato
Fresh cheese puffs with egg and tomato are a recipe featuring fresh ingredients from the puff pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 250 ml Water
- 250 ml milk
- 200 g butter
- 8 eggs
- 1 tsp salt (just enough)
- 200 g Cream cheese
- 70 g whipping cream
- 100 g crème fraîche
- salt (pepper)
- herbs (to taste)
- 150 g cream cheese
- 1 tbsp Lemon Juice
- 2 tbsp cold whipping cream
- 200 g cured salmon
- Salt
- ground pepper
Instructions
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1.
Bring milk, water, salt and butter to a boil in a pot, add flour and stir with a wooden spoon until the dough separates from the bottom of the pot and a white film forms on the surface.
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2.
Transfer the dough to a bowl, immediately fold in one egg; only add the next egg when the dough is smooth and supple again.
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3.
The dough is ready when it shines and falls off the spoon without tearing.
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4.
Fill a piping bag fitted with a star tip and pipe tennis-ball-sized puffs onto parchment-lined baking sheet. Bake at 200°C for about 30 minutes until golden brown, remove and cool. Split the warm puffs in half to fill.
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5.
Whisk cream cheese and crème fraîche together in a bowl, fold in whipped cream. Season with salt, pepper and herbs. If the cheese mixture is too runny, add more cream cheese.
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6.
Fill the puffs with the cheese mixture.
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7.
Blend salmon with cream and lemon juice in a food processor, stir in crème fraîche, season with salt and pepper, then pipe into the remaining halves of the puffs.
