Cheese cream filled savory choux pastry
Photo : Valerie Szewczyk INGREDIENTS (for about 35 choux pastry) 125g milk 125g water 100g butter 100g gratted (comtĂ© or emmental) cheese 150g all-purpose flour 200g eggs (4 large) 200g cheese cream 60g of fresh aromatic herbs : tarragon, chive and chervil 5g ganulated sugar Salt and ground pepper DIRECTIONS : Preheat oven to 170°C ( 340°F ) Prepare your cream cheese with finely chopped aromatic herbs : tarragon, chive, and chervil. Season with salt and ground pepper. Reserve in the fridge. In a pot, mix water, milk, butter, sugar, and a pinch of table salt. Bring to a boil. Once butter has completely melted, take off flame , and pour flour all at once , stirring constantly. Put pot back on flame and continue to work it with a spatula for less than a minute. Continue stirring and kneading until the dough dries out and stops sticking to the sides of the pot. Take off flame. Add eggs, one at a time, stirring energetically. Fill a pastry bag with b