Cheese Puffs with Roasted Tomatoes

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Cheese Puffs with Roasted Tomatoes
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Health Score:
7,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
For the dough
125 milliliters water
125 milliliters milk
1 pinch salt
1 pinch sugar
75 grams butter
125 grams Pastry flour
4 eggs
For the filling
300 grams Quark
200 grams Edam cheese (grated)
2 tablespoons finely chopped shallots
5 tablespoons scallions
2 tablespoons finely chopped parsley
2 tablespoons finely chopped Basil
2 tablespoons sunflower oil
2 tablespoons lemon juice
2 teaspoons grated Lemon peel
salt
freshly ground peppers
For the tomatoes
300 grams Cherry tomatoes
5 tablespoons olive oil
100 milliliters white wine
1 tablespoon sugar
salt
1 sprig rosemary
1 sprig thyme
1 garlic (peeled and sliced)
1 tablespoon fennel seeds
1 tablespoon Coriander
1 teaspoon Cumin
1 piece Star anise (crushed)
100 milliliters gin
100 milliliters Sherry vinegar
freshly ground peppers
How healthy are the main ingredients?
olive oilshallotsugarparsleyBasilsugar

Preparation steps

1.

For the dough: Boil milk, water, salt, sugar and butter in a pot. Stir in flour with a wooden spoon until dough forms. 

2.

Put dough into a bowl, immediately stir in 1 egg and then stir in remaining egg when dough is smooth and supple.

3.
The dough is ready when it shines and heavy tearing falls from the spoon.
4.

Pour dough into a piping bag with a star tip. Pipe large puffs onto a baking sheet lined with parchment paper. 

5.

Bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes, until golden brown. Remove and let cool.

6.

For the filling: Combine quark, cheese and lemon juice. Stir in remaining filling ingredients, except basil, and season with salt and pepper. Pour filling into a piping bag.

7.

Slice puffs in half, pipe filling onto one-half of each puff and top with remaining half. Drizzle puffs with a little oil and sprinkle with minced basil. 

8.

For the tomatoes: Rinse tomatoes. Heat oil in a pan and cook tomatoes briefly. Season with 1/2 teaspoon salt and sugar. Deglaze with white wine and place tomatoes in an ovenproof dish. Add remaining tomato ingredients and roast for 10 minutes in an oven preheated to 220°C (approximately 425°F). Remove and let cool in the pan. 

Serve puffs with cooled tomatoes.