Puffs with Cream Cheese Filling
Mix the water, butter and salt in a pot and bring to boil. Add the flour and mix with constant stirring at medium to high heat until a tough, firm dough is formed. Transfer the dough to a bowl, let cool slightly, and mix in the eggs one-by-one to form a smooth batter.
Grease a baking sheet well or line with parchment paper. Pour the batter into a piping bag and pipe out the batter in shape of rosettes in the size of a tennis ball on the baking sheet. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown, about 15 to 20 minutes. Remove the baking sheet from the oven and let cool slightly. Halve the baked puffs while still warm.
For the cream cheese, whip the cream. Mix the cream cheese with the cream fraiche in a bowl, and mix into the whipped cream. Rinse the herbs and shake dry. Stir the herbs into the cream cheese mixture and season with salt and pepper.
Fill the cooled puff halves with cream cheese mixture and serve.