Herb Cream Filled Puff Pastry

Ingredients

• 150 g flour
• 30 g starch
• 50 g butter
• 6 Eggs
• 200 g double cream fresh cheese
• 200 g mascarpone
• 200 g herb quark
• 125 g whipping cream
• Salt
• white pepper
• 3 tbsp herbs (finely chopped to taste)
• 2 tbsp lemon juice
• 4 tbsp chopped walnut kernels
• 2 tbsp grated Emmental (or Gouda)

Instructions

1. 1.

   Mix flour with starch and sift. Boil butter with 250 ml water, remove from heat, add the flour mixture all at once and stir. Return pot to stove and heat dough ball while stirring for 1-2 minutes until a skin forms on the bottom. Transfer dough ball to a bowl and let cool.

2. 2.

   Once lukewarm, fold in eggs one by one. Preheat oven to 200 °C (convection). Fill a piping bag with pastry and pipe finger‑length pieces onto parchment‑lined tray. Bake eclairs for about 15 minutes, remove, cut each eclair horizontally and let cool.

3. 3.

   For the filling mix fresh cheese, mascarpone and herb quark together. Fold in nuts, cheese and herbs. Season with lemon juice, salt and pepper. Whip cream to stiff peaks and fold in. Just before serving fill eclairs with the cheese cream and serve promptly.