EatSmarter exclusive recipe

Stuffed Mini Cream Puffs

with Goat Cheese and Winter Salad
5
Average: 5 (1 vote)
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Stuffed Mini Cream Puffs

Stuffed Mini Cream Puffs - Successful start for a festive vegetarian menu

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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
213
calories
Calories

Healthy, because

Even smarter

Nutritional values

Choux pastry belongs to the rather low-calorie dough types and gets here through the spelt flour some nutrients more than the classic version made of white flour. The light filling of cream cheese is also easy on the calorie account; the fruity-tart salad provides vitamins.

You don't like the typical goat cheese taste? No problem, you can use cream cheese made from cow's milk (30%) instead.

1 serving contains
(Percentage of daily recommendation)
Calorie213 kcal(10 %)
Protein8 g(8 %)
Fat12 g(10 %)
Carbohydrates16 g(11 %)
Sugar added1 g(4 %)
Roughage2 g(7 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.3 mg(11 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.1 mg(7 %)
Folate81 μg(27 %)
Pantothenic acid1 mg(17 %)
Biotin10.4 μg(23 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C14 mg(15 %)
Potassium302 mg(8 %)
Calcium64 mg(6 %)
Magnesium26 mg(9 %)
Iron1.4 mg(9 %)
Iodine8 μg(4 %)
Zinc0.9 mg(11 %)
Saturated fatty acids4.7 g
Uric acid35 mg
Cholesterol74 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
1 tablespoon
2 ounces
1
1 pinch
1 tablespoon
4 ounces
1 teaspoon
1 teaspoon
1
1
2 tablespoons
2
large Belgian endives (about 14 oz)
1 ounce
Preparation

Kitchen utensils

1 Measuring cups, 1 Pot, 1 Wooden spoon, 1 Mixing bowl, 1 Hand mixer, 1 Plate, 1 Parchment paper, 1 Tablespoon, 1 Mortar, 2 Teaspoons, 1 Kitchen shears, 1 Salad bowl, 1 Cutting board, 1 Small knife, 1 Whisk, 1 Large knife, 1 Sieve, 1 Salad server, 1 Baking sheet, 1 small Bowl

Preparation steps

1.
Stuffed Mini Cream Puffs preparation step 1

Bring the butter and approximately 4 tablespoons plus 2 teaspoons of water to a boil in a pot. Remove pan from heat. Add the salt and spelt flour and stir once with a wooden spoon.

2.
Stuffed Mini Cream Puffs preparation step 2

Cook over medium heat, stirring constantly, until the mixture pulls away from side of pan and forms a dough.

3.
Stuffed Mini Cream Puffs preparation step 3

Transfer dough to a mixing bowl. Add egg and beat with a hand mixer until combined. Sprinkle in the cream of tartar and beat briefly.

4.
Stuffed Mini Cream Puffs preparation step 4

Place the rye meal on a plate. Using 2 tablespoons dipped in cold water, form the dough into 16 small ovals. Roll to coat in the rye. 

5.
Stuffed Mini Cream Puffs preparation step 5

Line a baking sheet with parchment paper. Place the dough balls on the baking sheet and bake on the middle rack of a preheated oven at 400°F until golden brown, about 15 minutes. Let cool.

6.
Stuffed Mini Cream Puffs preparation step 6

Meanwhile, whisk together the goat cheese and honey in a bowl.

7.
Stuffed Mini Cream Puffs preparation step 7

Crush half of the peppercorns in a mortar and add to the goat-cheese mixture along wtih 1 tablespoon cold water. Season with salt and refrigerate until ready to use.

8.
Stuffed Mini Cream Puffs preparation step 8

Squeeze out juice from the orange and lemon. Whisk together 4 tablespoons of orange juice, 1-2 teaspoons lemon juice and the olive oil in a small bowl. Season dressing with salt and pepper.

9.
Stuffed Mini Cream Puffs preparation step 9

Clean the endive and lamb's lettuce and drain. Cut the endive in half lengthwise, remove core and cut the leaves crosswise into thin strips.

10.
Stuffed Mini Cream Puffs preparation step 10

Separate lamb's lettuce leaves and place in a salad bowl with the endive. Toss with the dressing. 

11.
Stuffed Mini Cream Puffs preparation step 11

Cut the cooled puffs in half horizontally with kitchen shears and top bottom halves with the cheese filling, then replace top halves. Divide salad among plates, top each with 3 puffs, sprinkle with remaining peppercorns and serve.