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 donuts are quicker to prepare than you might think, and are filled with a cream cheese and Herbes de Provence filling.
Ingredients 8 Portions
First, combine the cream cheese with the herbs and oil. Keep cool until ready to use.
Bring the water, butter and salt to the boil.
Fold in the flour and Tuscan herbs, and mix until the dough comes away from the sides of the saucepan.
Then beat the eggs and slowly fold into the cooled dough.
Place the dough in a piping bag and preheat the oven to 220°C (428°F).
Pipe small creme puffs onto a baking sheet lined with baking parchment and bake in a preheated oven at 200°C (392°F) for around 15 to 20 minutes.
Allow the creme puffs to cool, then cut in half lengthwise. Spread the cream cheese on one half using a teaspoon and then reassemble.