A delicious cream puffs that looks like a sweet, but it is not. Is’ a savory cream puffs, with pepper and paprika in the dough, stuffed with a cream cheese and pecorino, decorated with a cream of anchovy and cheese and set on a ' soup’ of peas. I'm a perfect finger food for a starter spring and you can vary the filling and surprising and sauces according to your imagination… The dough used is the basis for the cream puffs you find on ' the basics ', enriched with a little pepper and paprika.
Ingredients for about 20 puffs:
for the choux pastry
- use half the dose indicated here in ' bases’ If you want to make about 20 puffs, adding pepper and paprika, According to your taste, to flavor the dough
for the pea soup
- 200 grams of peas
- half fresh onion
- 4 Tablespoons extra virgin olive oil
- salt and pepper
for the filling for cream puffs
- 300 grams of fresh ricotta
- 60 grams of grated pecorino cheese Dop aged
- 2 tablespoons liquid cream
- a pinch of salt (If necessary)
for the cream to cheese to decorate
- 150 ml of cream
- 4 anchovy fillets in oil
- 5 grams of butter
- 100 grams of soft cheese
Then, did you follow the recipe of ' bases’ and your beignets are ready, beautiful golden and puffy: make a hole on the bottom of each Choux pastry with the tip of a knife and set aside. For the pea soup, put into a casserole the fresh onion, thinly sliced, the oil and FRY until lightly browned. Add the peas, stir and add a glass of water. Add salt and cook for 10 minutes, then go to the mixer until a smooth cream, not too thick or too runny.
For the filling of cream puffs, Whisk the ricotta with cream until creamy smooth and homogeneous, then add the cheese and pepper and blend again.
For cream stracchino, put the butter in a pan and melt it, Add the anchovies and mash well with a fork and then add cream. Bring to a boil and add cream cheese, diced, stirring until it melts. Remove from heat and allow to cool: the cream will thicken up slowly.
To serve, put the stuffing in a sac-à-poche and fill each pastry puffs. If you want to serve them little cake as finger food, in small bowl or monocucchiai, pour on the bottom a little pea soup, Add the cream puffs and, always with a sac-à-poche, decorate it with cream cheese and anchovies and with some’ ground black pepper.
THE PAIRING: vi recommend a Prosecco di Conegliano Valdobbiadene Docg, produced by the company Cà di Rajo. Very fine perlage spumante extra dry, with hints of Apple and citrus, balanced and fruity. Great balance and good combination with this finger food that mixes salty anchovy sauce and cheese with sweet peas and ricotta.