Cream puffs with cheese filling

Ingredients for 1 servings:

• 250 ml water
• 50 g margarine
• 1 pinch of salt
• 150 g flour
• 1 tsp baking powder
• 6 eggs, 4 – 6 pieces
• 400 g double cream cheese, reduced-fat is also possible
• 4 tbsp milk
• 1 small red bell pepper(s)
• 1 small green bell pepper(s)
• 1 m.-sized onion(s)
• 4 gherkins
• 3 slices of cooked ham
• 2 tbsp frozen mixed herbs, 1-2 tbsp
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Hearty and spicy! Serves 35

Choux pastry: Boil water with margarine and salt in a saucepan. Add the flour and baking powder mixed all at once and stir in; a smooth lump will quickly form. Transfer the mixture to a mixing bowl. Beat in the eggs one at a time with a mixer. If the dough is shiny and peaks form, you’ve added enough eggs. Preheat oven to 170°C (350°F), line two baking sheets with baking paper. Place walnut-sized heaps of 2 teaspoons on the dough and bake for 20-25 minutes each. Cut in half immediately after baking (this is best done with an electric knife) and let cool. Filling: Beat cream cheese with milk until smooth, dice all the remaining ingredients and fold in, season with herbs, salt, and pepper. Fill profiteroles with the mixture. One choux pastry makes 35 choux pastries and has even fewer calories. Tip: The cheese filling also makes an excellent dip or spread.