Savory Mini Cream Puffs
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 120 g butter
- 250 ml milk
- 200 g flour
- 4 egg (s)
- 1 pinch (s) salt
For the filling:
- 1 cup crème fraîche or sour cream
- 1 cup cream cheese
- 125 g diced ham
- 1 onion (s)
- 1 tablespoon garden herbs
- Smoked salt
- Pepper, more colorful, from the mill
Print Recipe
Pin Recipe Instructions
- For the dough, bring the butter, salt and milk to the boil, remove from the heat and add the flour all at once. Mix well with a wooden spoon. Put the pot back on the stove and stir the dough until it loosens from the bottom in a lump. Keep stirring until a white coating forms on the bottom of the pot. Let cool down.
- Gradually mix the eggs well with the batter. Using 2 teaspoons, place small balls on a baking sheet lined with baking paper. Bake in the preheated oven at 200 ° C or 180 ° C convection for approx. 18-20 minutes on the middle rack until golden brown. Let cool down well.
- For the filling, peel and roughly dice the onion. Chop up the bacon cubes with the magic wand. Mix the bacon mixture with sour cream, cream cheese and herbs and season with salt and pepper.
- Pour the filling into the cream puffs using a piping bag with a thin perforated nozzle.
- The ingredients are sufficient for approx. 50 - 60 mini cream puffs.
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