Cheese-filled Choux Buns

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Cheese-filled Choux Buns
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
How healthy are the main ingredients?
milkeggtomatorosemarythymegarlic

Ingredients

for
4
Ingredients
½ cup
½ cup
0.333 cup
¾ cup
4
For the tomatoes
2 cups
cherry tomatoes
5 tablespoons
cup
1 tablespoon
1 sprig
1 sprig
1 clove
garlic (sliced)
1 tablespoon
1 tablespoon
1 teaspoon
1
Star anise (broken)
cup
cup
For the cheese filling
2 cups
Edam cheese (grated)
1.333 cups
2 tablespoons
2 tablespoons
shallots (finely chopped)
5 tablespoons
2 tablespoons
parsley (finely chopped)
2 tablespoons
2 teaspoons
grated lemon zest
To garnish
2 tablespoons
Basil (finely chopped)

Preparation steps

1.
Place the water, milk, butter and a pinch of sugar and salt in a pot and bring to the boil. Add the flour and stir until dough comes away from the base of the pot and a white film forms on the bottom.
2.
Place the dough in a bowl and immediately stir in egg one at a time, only adding the next once the dough is smooth and pliable. The dough is ready when it is shiny and falls heavily from the spoon.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
4.
Transfer the dough into a piping bag with a large, star-shaped nozzle and pipe onto the prepared baking tray approx. 6 cm in diameter by 2 cm high.
5.
Bake for around 30 minutes until golden brown, then remove from the oven and leave to cool. Turn the oven up to 220°C (200°C in a fan oven), 425°F, gas 7.
6.
To make the tomatoes, fry them quickly in hot oil on a high heat. Season with half tsp salt and the sugar. Quench with the wine and place in a baking dish. Add the remaining ingredients and bake for around 10 minutes. Remove from the oven and leave to cool.
7.
To make the filling, beat together the cheese, quark and the lemon juice until foamy, add the remaining ingredients – apart from the basil – and season with salt and ground black pepper. Transfer to a piping bag with a star-shaped nozzle.
8.
Cut the profiteroles in half and pipe in the cheese filling. Place the lids on top, then brush them with some oil and sprinkle the basil on top. Arrange on plates and serve with the marinated tomatoes.