Hearty Rolls From Choux Pastry

Bring the water to a boil with the butter and a pinch of salt.

Dump the flour into the boiling liquid all at once and stir with a wooden spoon until the mixture separates from the saucepan and a white coating forms on the bottom. Remove the choux pastry from the stove and gradually beat in the eggs.

Using a piping bag, pipe rings and small balls onto a greased baking tray. Bake the cream puffs at 210 °C with steam for about

20 minutes. (For the steam, simply pour a glass of water, perhaps distilled water, on the bottom of the oven and close the oven door). Variation: add hard cheese and ham cubes to the burnt mixture and bake small “ham and cheese fritters”.

After cooling, the cream puffs can be cut open and filled, e.g. with a cream cheese, horseradish and smoked salmon cream.

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Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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