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🍽️ Savory Cream Puffs with Cheese Filling

278 kcal · 30 min · 4 servings

Ingredients

• 125 ml milk (1.5% fat)
• 75 g butter
• salt
• 175 g flour
• 3 eggs (M)
• 75 g Stilton (without rind)
• 150 g cream cheese (13% fat)
• 0.5 bunch parsley
• 50 g soft dried cherries
• pepper

Instructions

1. 1. Add 125 milliliters of milk, 125 milliliters of water, butter, and a pinch of salt to a pot.
2. 2. Bring the mixture to a boil while stirring.
3. 3. Pour all the flour into the boiling liquid at once.
4. 4. Stir the mixture vigorously with a wooden spoon until the dough pulls away from the sides of the pot and forms a smooth ball.
5. 5. Remove the pot from the heat and transfer the dough into a bowl.
6. 6. Let the dough cool down for 10 minutes.
7. 7. Stir the eggs into the cooled dough gradually.
8. 8. Line a baking sheet with baking paper.
9. 9. Fill the dough into a piping bag fitted with a star tip.
10. 10. Pipe small mounds of dough onto the baking paper.
11. 11. Preheat the oven to 200 degrees Celsius (180 degrees Celsius for fan-assisted or gas mark 3).
12. 12. Bake the cream puffs for 20 minutes (15 minutes for fan-assisted) on the second rack from the bottom.
13. 13. Remove the cream puffs from the oven.
14. 14. Slice them horizontally through the middle immediately.
15. 15. Place the cream puffs on a rack or wire grid and let them cool completely.
16. 16. Stir Stilton cheese and cream cheese in a bowl until the mixture is smooth.
17. 17. Wash the parsley and shake it dry.
18. 18. Pluck the parsley leaves from the stems.
19. 19. Set aside a few leaves for decoration.
20. 20. Finely chop the rest of the parsley.
21. 21. Chop the dried cherries.
22. 22. Mix the chopped cherries and chopped parsley into the cheese mixture.
23. 23. Season the filling with salt and pepper to taste.
24. 24. Fill the cooled cream puffs with the cheese mixture.
25. 25. Garnish the cream puffs with the reserved parsley leaves and serve.

Nutrition per serving

• kcal: 278
• Protein: 10 g · Fett/Fat: 17 g · Carbs: 20 g