Cream puffs with cream cheese filling

Ingredients for 4 servings:

• 50 g butter
• Salt
• 125 g flour
• 3 eggs (weight class 3)
• 1 bunch of flat-leaf parsley
• 2 packs of cream cheese with herbs (150 g each)
• 2 tbsp whipped cream
• 2 tbsp lemon juice
• Lemon pepper
• 5 apricots, halved (from the can)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Boil 1/8 liter of water, butter, and salt. Mix with flour and simmer until a ball forms. Pour the batter into a bowl. Gradually stir the eggs into the hot batter. Fill the batter into a piping bag fitted with a star nozzle. Pipe 30 small rosettes onto a baking sheet lined with baking paper (leaving some space between them as they will expand). Bake in a preheated oven (200°C/Gas Mark 3) for about 25 minutes. Remove from the oven, cut off the lids, and let cool. Wash the parsley and pick the leaves. Whisk together the cream cheese, cream, and lemon juice (or apricot juice) until smooth, season with lemon, pepper, and salt. Cut each apricot into 6 wedges. Place two parsley leaves and some apricot on the base. Pipe the cream cheese mixture on top and sprinkle with pepper. Place the lid on top. Refrigerate. A great idea for New Year’s Eve, too. Always a hit.