A special appetizer for the upcoming Christmas festivities! A pyramid of cream puffs filled with Monte Veronese cheese will delight even the most demanding palate.
It is also a good option for a buffet or a vegetarian menu.
- 12 hollow choux pastries
- 150 g* Monte Veronese cheese
- 200 g fresh cream
- 1 Tbs minced fresh chives
- salt and pepper
Dice the Monte Veronese, then mix the cheese cubes in a blender with 100 g fridge-cold cream until creamy. Season with salt and pepper and let it cool without letting it harden.
Beat the remaining 100 g fresh cream with the electric whisk, then add slowly to the cold cream. Stir as little as possible from below.
Now fill the cream puffs using a piping bag. Once all the cream puffs are filled, they can be arranged – either in line on a plate or, as we suggest, in a pyramid of cream puffs!
To add colour to the cream puffs, sprinkle them with finely chopped chives .
* 1g = 0.035 ounces