Ingredients for 20-25 cream puffs:
For the dough:
60 g butter
1 pinch of salt
125 ml milk
100 g Aurora Sonnenstern flour type 405
2 eggs (size M)
200 g cream cheese with herbs
Also:
baking paper
piping bag with a thin nozzle
Preparation:
1. For the dough, boil the butter and salt in the milk. Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon.
Place the saucepan back on the stove and stir the batter until it comes off the bottom as a ball. “Burn” the dumpling for about 2 minutes until a light coating is visible on the bottom of the pot.2. Then let it cool down a bit. Beat in the eggs one at a time. Using two teaspoons, scoop the batter onto a baking sheet lined with parchment paper, forming small balls.3. Bake in the preheated oven for about 18-20 minutes on the middle rack. Cool on a wire rack. Briefly stir the cream cheese until smooth, then place in a piping bag with a thin nozzle and fill the cream puffs with the cream cheese.Stove setting (preheated): electric stove: 200 °C, fan: 180 °C
1. For the dough, boil the butter and salt in the milk. Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon.
Place the saucepan back on the stove and stir the batter until it comes off the bottom as a ball. “Burn” the dumpling for about 2 minutes until a light coating is visible on the bottom of the pot.2. Then let it cool down a bit. Beat in the eggs one at a time. Using two teaspoons, scoop the batter onto a baking sheet lined with parchment paper, forming small balls.3. Bake in the preheated oven for about 18-20 minutes on the middle rack. Cool on a wire rack. Briefly stir the cream cheese until smooth, then place in a piping bag with a thin nozzle and fill the cream puffs with the cream cheese.Stove setting (preheated): electric stove: 200 °C, fan: 180 °C
Working time: approx. 40 minutes / baking time: approx. 18-20 minutes
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