Stuffed Mini Cream Puffs
(Percentage of daily recommendation)
|Calorie||213 kcal||(10 %)|
|Protein||8 g||(8 %)|
|Fat||12 g||(10 %)|
|Carbohydrates||16 g||(11 %)|
|Sugar added||1 g||(4 %)|
|Roughage||2 g||(7 %)|
|Vitamin A||0.6 mg||(75 %)|
|Vitamin D||0.5 μg||(3 %)|
|Vitamin E||1.3 mg||(11 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||2.4 mg||(20 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||81 μg||(27 %)|
|Pantothenic acid||1 mg||(17 %)|
|Biotin||10.4 μg||(23 %)|
|Vitamin B₁₂||0.6 μg||(20 %)|
|Vitamin C||14 mg||(15 %)|
|Potassium||302 mg||(8 %)|
|Calcium||64 mg||(6 %)|
|Magnesium||26 mg||(9 %)|
|Iron||1.4 mg||(9 %)|
|Iodine||8 μg||(4 %)|
|Zinc||0.9 mg||(11 %)|
|Saturated fatty acids||4.7 g|
|Uric acid||35 mg|
Bring the butter and 70 ml (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.
Cook over medium heat, stirring constantly, until the mixture pulls away from side of pan and forms a dough.
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.
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.
Line a baking sheet with parchment paper. Place the dough balls on the baking sheet and bake on middle rack of preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 15 minutes. Let cool.
Meanwhile, whisk together the goat cheese and honey in a bowl.
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.
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.
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.
Separate lamb's lettuce leaves and place in a salad bowl with the endive. Toss with the dressing.
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.