John Myers
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Choux Pastry: Spicy Cream Cheese – Sachets
The perfect choux pastry: spicy cream cheese – sachets recipe with a picture and simple step-by-step instructions.
For the choux pastry
- 50 g Butter
- 250 g Water
- 150 g Flour
- 1 tsp Baking powder
- Nutmeg; sea-salt
- 30 g Cornstarch
- 5 Eggs
For the filling
- 200 g Lactose-Free cream cheese
- 100 g Lactose-Free sour cream
- Fresh herbs or dried mint
- Sea salt, pepper
- Smoked salmon
- Parma ham
- 1ST IN ADVANCE: This is my second attempt – this time the little things were perfect, so I deleted the first recipe. They are ideal for brunch (was the “eye-catcher” at Easter brunch) or for party guests.
- Preheat the oven to approx. 180 degrees, line the baking sheet with baking paper. For the dough, bring the butter and milk with salt and a little nutmeg to the boil, add the flour (mixed with the baking powder and a little salt) and stir everything thoroughly. Set the stove to medium heat. A lump is formed, which must be stirred for about 2 minutes at a higher heat. A light brown “layer of burn” forms on the bottom of the pot.
- Put the dough in a cold bowl, let it cool down briefly and then stir in 4 eggs one after the other with the mixer, whisk the last egg and slowly add until a shiny, creamy mixture is formed. Now add the cornstarch. Put the dough in a piping bag (you can also use a frosted bag with a corner cut off). Squirt 16-20 “piles” onto the baking tray.
- Bake everything for 25 minutes. Take the tray out of the oven and place on a wire rack with the baking paper. Cut off the lid immediately and let cool on the wire rack (takes about 20 minutes).
- Mix the ingredients for the cream, put the cheese cream on the lower part (a good teaspoon), put a piece of smoked salmon or ham on top, decorate with a basil leaf and put on the lid. Of course, you can also choose other flavors for the cheese cream. I like the mint, it gives the whole thing a fresh kick.
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