🍽️ Savory Mini Cream Puffs with Cheese and Salad

Name: Savory Mini Cream Puffs with Cheese and Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 15 g Butter (1 tbsp); salt; 50 g spelt flour Type 630; 1 egg; 1 pinch cream of tartar baking powder; 1 tbsp rye whole grain groats; 120 g goat cream cheese (30 % fat); 1 tsp liquid honey; 1 tsp pink peppercorns; 1 orange; 1 lemon; 2 tbsp olive oil; pepper; 380 g large chicory (2 large chicory); 40 g red lamb's lettuce

213 kcal · 30 min · 4 servings

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Ingredients

15 g Butter (1 tbsp)
salt
50 g spelt flour Type 630
1 egg
1 pinch cream of tartar baking powder
1 tbsp rye whole grain groats
120 g goat cream cheese (30 % fat)
1 tsp liquid honey
1 tsp pink peppercorns
1 orange
1 lemon
2 tbsp olive oil
pepper
380 g large chicory (2 large chicory)
40 g red lamb's lettuce

Instructions

1. Put the butter and 70 milliliters of water into a pot. Bring the mixture to a boil on the stove.
2. Remove the pot from the heat. Add a pinch of salt and the spelt flour all at once to the liquid. Stir everything immediately with a cooking spoon.
3. Place the pot back on the stove. Continue stirring until a solid dough ball forms.
4. Transfer the dough ball into a mixing bowl. Add an egg and mix it into the dough using the beaters of a hand mixer.
5. Sprinkle the baking powder over the dough. Mix it in briefly until incorporated.
6. Place the rye flakes on a plate. Rinse two teaspoons with cold water.
7. Form 16 small balls from the dough using the cold teaspoons. Roll each ball individually in the rye flakes until covered.
8. Line a baking sheet with baking paper. Arrange the dough balls on it.
9. Preheat the oven. Set it to 200 degrees conventional heat (180 degrees fan-forced or gas mark 3).
10. Bake the cream puffs on the middle rack for about 15 minutes. Let them cool down completely afterwards.
11. Whisk the goat cheese and honey together in a bowl using a whisk.
12. Crush half of the peppercorns in a mortar. Stir them into the cheese mixture with 1 tablespoon of cold water.
13. Season the cheese cream with salt. Set it aside to cool.
14. Halve the orange and lemon. Squeeze the juice from both fruits.
15. Whisk 4 tablespoons of orange juice with 1 to 2 teaspoons of lemon juice and olive oil to make a vinaigrette.
16. Season the vinaigrette with salt and pepper.
17. Wash the chicory and lamb's lettuce. Trim them and let them drain well.
18. Halve the chicory. Cut out the hard core. Cut the leaves crosswise into thin strips.
19. Pick through the lamb's lettuce. Add it to a salad bowl together with the chopped chicory.
20. Pour the orange vinaigrette over the salad. Toss it gently.
21. Cut open the cooled cream puffs using kitchen scissors.
22. Fill the cream puffs with the cheese cream.
23. Plate the filled cream puffs. Place a portion of salad alongside each one.
24. Sprinkle the cream puffs with the remaining whole peppercorns. Serve immediately.

Nutrition per serving

kcal: 213
Protein: 8 g · Fett/Fat: 12 g · Carbs: 16 g