I don’t want to offend anyone but I am not religious and therefore my associations are not religiouseither.
However I do appreciate religious music and “All we like sheep” pops into my head when I think of Easter. Having sung Handel’s Messiah many times, this remains my favorite part and I will joyously sing along, in the car or in the shower.
Glorious pictures of frolicking sheep and lambs bounding through my inner vision.
You can find a splendid version of “All We Like Sheep” in exactly the way I envision it:
Thank you ABakker307 for the youTube inspiration!
So when I was thinking about a special dish for upcoming Easter – I wanted something fluffy and woolly that would remind me of sheep and lambs and then I thought cream puffs!
Originally I wanted to make the sweet kind. Little puffy different colored cream puffs filled like scones with jam and whipped cream. I made a trial batch and they were yum but not what I was looking for exactly.
This year Spring continues i’s undecided and very slow cautious advance – one step forward and two steps back and leaving me craving comfort dishes and not summer cream puffs with whipped cream.
Back to the Internet for inspiration I searched for other forms of cream puffs and the German recipe site “DasKocherezept.de” had a Spicy Cheese Cream Puff that drew my attention. It would be perfect with another German traditional Easter dish – Green Sauce.
I pimped and tweaked the recipe you will find below. These cheese puffs are perfect for Easter brunch or for a lighter evening meal. The dough is a choux pastry made in a pot on the stove and then blended to sticky perfection in a stand mixer.
Make your filling before you make the cheese puffs so that it can thicken in the fridge. You can fill these cheese puffs with any type of vegetarian, cheese or ham filling of your choice and decorate them with red peppers or rocket or even peeled Easter eggs.
Inspired by DasKochRezept.de and preparedpantry.com
- 1 cup / 236 ml water
- ½ cup / 110 grams of butter (I use lactose-free)
- 1 cup / 110 flour
- 1 TBSP corn starch
- 4 eggs
- 1/4 cup /50 grams of grated Ementaler or other cheese
- Salt & ground pepper
Putting it all together:
Mix the flour and the cornstarch. Break the four eggs into a small bowl.
Place the water and the butter in a medium saucepan over medium-high heat. When the butter is melted, remove pan from the heat and add the flour and cornstarch all at once. Use a wooden spoon to mix it and return to the heat and stir until the bowl becomes a ball and the flour is incorporated about 1-2 minutes.
Transfer the dough ball to a stand mix and mix on low speed for 2 minutes to cool the dough.
Preheat the oven to 180° C / 350° F convection fan setting if available.
With the mixer running add the eggs all at once and continue mixing for 6 minutes. Open the top and add the grated cheese salt, pepper and paprika. Mix for a further 2 minutes.
Line a baking sheet with parchment paper. Use 2 soupspoons to spoon 1 large spoon of dough into a large round. Space the dough and continue – you should have 12 mounds of dough.
Bake for 25-30 minutes – the puffs should puff up and be golden brown. After 25 minutes I cut one open but saw that they needed another 5 minutes so I returned them to the oven for that time.
Take the puffs out of the oven and cut them open immediately making an incision all the way around with a sharp knife placing tops and bottoms separately to cool.
Fill and enjoy!
Fresh Herb Cream Cheese Filling
Wash all the herbs listed below and remove the stems, then mix all the ingredients in a food processor and refrigerate to thicken before using.
- 3 handfuls arugula/rocket
- 3 handfuls basil leaves
- 1 handful of cilantro – optional*
- 1 scallion washed, peeled and chopped
- zest and juice of 1/2 an organic lemon, washed
- 8 mint leaves
- 2 TBSPs olive oil
- 1 package of cream cheese (I use lactose-free)
- 4 TBSPs plain yoghurt (I use lactose-free)
- ¾ tsp salt
- 4 grounds of black pepper
- 1 tsp of honey mustard
* The cilantro is optional since many people don’t like it – it can be replaced with dill or another preferred green herb