Savoury Blue Cheese 'Cream Puffs'
Nutritional values
(Percentage of daily recommendation)
| Calorie | 111 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 67 mg | (2 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 5 mg | (2 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- ¼ l milk
- 60 grams butter
- 1 pinch salt
- 180 grams Pastry flour
- 4 eggs
- 100 grams Gorgonzola
- 100 grams cream cheese
- peppers
Preparation steps
For the choux pastry: Preheat a convection oven to 200°C (approximately 390°F). Stir the milk, butter and a pinch of salt in a saucepan and bring to a boil. Sift the flour and stir into the boiling liquid. Stir the mixture over low heat until the dough pulls away from the sides of the pot and the bottom of the pot froms a white coating. Remove the mixture from the heat and add the eggs, one-by-one, stirring after each addition. Put the dough into a piping bag fitted with a star tip and pipe 2-3 cm (approximately 3/4 to 1 inch) rounds on a parchment paper lined baking sheet. Place a small oven dish with water on the bottom rack of the oven. Bake the choux pastry on the middle rack until golden brown, about 25-30 minutes.
Remove the choux pastry from the oven and allow them to cool slightly. Slice them in half horizonally (can do this with scissors) and allow to cool completely on a rack.
For the blue cheese filling: Blend the Gorgonzola and cream cheese together with a handheld blender until completely smooth. Add 2-3 tablespoons of water depending on the consistency. Season with pepper. Spread the cheese mixture on the bottoms of the choux pastry and cap with the tops.
