Profiteroles Stuffed with Herb Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 371 mg | (9 %) | ||
| Calcium | 241 mg | (24 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 74 μg | (37 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 28.7 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 332 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 30 grams cornstarch
- 50 grams butter
- 6 eggs
- For the filling
- 200 grams Double cream cheese (60-75% fat)
- 200 grams Mascarpone
- 200 grams Herb quark
- 125 grams Whipped cream
- salt
- white peppers
- 3 Tbsps Fresh herbs (finely chopped)
- 2 Tbsps lemon juice
- 4 Tbsps chopped Walnut
- 2 Tbsps grated Emmentaler cheese (Or Gouda))
Preparation steps
For the pastry: combine flour with cornstarch. Combine butter with 250 ml (approximately 1 cups) of water, bring to a boil. Remove from heat, add flour mixture at once and stir well. Put pan back on the stove and heat dough so that a ball forms and dough leaves side of a pan. Remove dough to a bowl and cool slightly.
Add eggs, one at a time, stirring vigorously, until smooth and shiny. Fill choux pastry into a piping bag with star tip and pipe finger-length pieces on a lined with baking paper baking sheet. Bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes. Remove from oven and cut horizontally, let cool.
For the filling: combine whipping cream, mascarpone and quark. Add nuts, cheese and herbs. Season with lemon juice, salt and pepper. Beat cream until stiff and fold. Just before serving, fill puff pastries with cream cheese. Serve.
