Hearty Puffs with Cream Cheese and Olive Stuffing
- For the puffs
- 125 milliliters water
- 25 grams butter
- 1 pinch salt
- 75 grams Pastry flour
- 15 grams cornstarch
- 3 eggs
- ½ tsp Baking powder
- 50 grams grated Parmesan
- For the stuffing
- 250 grams cream cheese
- 150 grams Crème fraiche
- freshly ground peppers
- 3 Tbsps olive oil
- 50 grams Olives (cut; pitted)
- 1 tsp chopped parsley
- 1 tsp paprika (sweet)
Mix water with butter and salt in a small saucepan for cooking and bring to a boil. Mix flour with cornstarch in a bowl and add to boiling liquid. Stir with a wooden spoon until smooth. Continue cooking dough in the hot pot until completely heated and hot. Pour hot dough into a bowl and mix with a hand mixer. Gradually add eggs into hot dough.
Set dough aside and let cool. Add baking powder and Parmesan into the cooled dough and fill a piping bag (with a large star tip) with cooled dough.
Using the piping bag, create walnut sized drops on a baking sheet lined with parchment paper. Leave about 3 cm (approximately 1 inch) distance between drops as puffs rise during baking. Bake in preheated oven at 180°C (approximately 350°F) about 18-20 minutes until golden brown.
Remove puffs from the oven and cut a lid into each. Cool on a wire rack.
For the filling, stir all ingredients together and season with salt and pepper.
Place filling into cold puffs using a pastry bag or a teaspoon. The puffs soften relatively quickly, so should be served immediately.