Hearty cream puffs with a spiced cream cheese filling.

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Spicy Creme Puffs with Cream Cheese Filling

Name: Spicy Creme Puffs with Cream Cheese Filling
Total time: 50 min
Yield: 8 Portions
Cuisine: Austrian
Ingredients: 250ml Water; 50g Butter; 140g Flour, smooth; 3 Eggs; 1pinch Sea Salt, Coarse; 2tsp. Tuscan Herbs; 6tbsp. Cream cheese; 1tbsp. Chili oil; 1pinch Sea Salt, Coarse; 1pinch Pepper Black, Whole; 1tbsp. Herbes de Provence

40—50 Min

Tuscan Herbs

You might be more familiar with choux pastry in sweet delicacies, but this recipe is the perfect way for you to get to know its spicy side. These creme puffs are quicker to prepare than you might think, and are filled with a cream cheese and Herbes de Provence filling.

Ingredients 8 Portions

For the choux pastry
- 250 mlWater
- 50 gButter
- 140 gFlour, smooth
- 3 Eggs
- 1 pinchSea Salt, Coarse
- 2 tsp.Tuscan Herbs
For the cream cheese filling
- 6 tbsp.Cream cheese
- 1 tbsp.Chili oil
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
- 1 tbsp.Herbes de Provence

Preparation

1
First, combine the cream cheese with the herbs and oil. Keep cool until ready to use.
2
Bring the water, butter and salt to a boil.
3
Fold in the flour and Tuscan herbs, and mix until the dough comes away from the sides of the saucepan.
4
Then beat the eggs and slowly fold into the cooled dough.
5
Place the dough in a piping bag and preheat the oven to 220 °C.
6
Pipe small creme puffs onto a baking sheet lined with baking parchment and bake in a preheated oven at 200 °C for around 15 to 20 minutes.
7
Allow the creme puffs to cool, then cut in half. Spread the cream cheese on one half using a teaspoon and then reassemble.