Cheese Puffs with Roasted Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 896 cal. | (43 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 32 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 529 mg | (53 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 26.2 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 310 mg | |||
| Complete sugar | 14 g |
Ingredients
- 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 Tbsps finely chopped shallots
- 5 Tbsps scallions
- 2 Tbsps finely chopped parsley
- 2 Tbsps finely chopped Basil
- 2 Tbsps sunflower oil
- 2 Tbsps lemon juice
- 2 tsps grated Lemon peel
- salt
- freshly ground peppers
- For the tomatoes
- 300 grams Cherry tomatoes
- 5 Tbsps olive oil
- 100 milliliters white wine
- 1 Tbsp sugar
- salt
- 1 sprig rosemary
- 1 sprig thyme
- 1 garlic clove (peeled and sliced)
- 1 Tbsp fennel seeds
- 1 Tbsp Coriander
- 1 tsp Cumin
- 1 pc Star anise (crushed)
- 100 milliliters gin
- 100 milliliters Sherry vinegar
- freshly ground peppers
Preparation steps
For the dough: Boil milk, water, salt, sugar and butter in a pot. Stir in flour with a wooden spoon until dough forms.
Put dough into a bowl, immediately stir in 1 egg and then stir in remaining egg when dough is smooth and supple.
Pour dough into a piping bag with a star tip. Pipe large puffs onto a baking sheet lined with parchment paper.
Bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes, until golden brown. Remove and let cool.
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.
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.
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.
