Filled Choux Pastry Balls

Preheat the oven to 180 degrees. Cook both vegetables separately in salted water.

For the dough, season the milk with salt and bring to a boil with the butter. Pour in the flour all at once and stir until a dumpling forms.

Immediately fold in an egg. Cool the dough for 10 minutes and then gradually fold in the remaining eggs.

Pipe small rosettes of the dough onto a baking sheet lined with parchment paper. Bake the choux pastry balls at 180 degrees for about 12 minutes until golden brown.

In the meantime, grind the vegetables separately and mix the carrots with the Emmental, the broccoli with the cream cheese. Season each one with salt and freshly ground pepper to taste.

Fill the purees into the halved choux pastry balls, assemble them one more time and bake them one more time for 5 min.

according to: Heide Cohrs

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