Savoury Blue Cheese 'Cream Puffs'

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Savoury Blue Cheese 'Cream Puffs'
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Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
111
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie111 cal.(5 %)
Protein4 g(4 %)
Fat7 g(6 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage0.2 g(1 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.4 mg(3 %)
Vitamin K1.3 μg(2 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1 mg(8 %)
Vitamin B₆0 mg(0 %)
Folate13 μg(4 %)
Pantothenic acid0.3 mg(5 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C0 mg(0 %)
Potassium67 mg(2 %)
Calcium56 mg(6 %)
Magnesium5 mg(2 %)
Iron0.3 mg(2 %)
Iodine6 μg(3 %)
Zinc0.4 mg(5 %)
Saturated fatty acids4.1 g
Uric acid5 mg
Cholesterol60 mg
Complete sugar1 g

Ingredients

for
20
Ingredients
¼ l milk
60 grams butter
1 pinch salt
180 grams Pastry flour
4 eggs
100 grams Gorgonzola
100 grams cream cheese
peppers
How healthy are the main ingredients?
Gorgonzolacream cheesesaltegg

Preparation steps

1.

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.

2.

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. 

3.

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.