gingerbread Stelline
19 recipes
Mini puffs with zucchini and cream cheese
ingredients
servings
13
Type 00 wheat flour
95 grams
Eggs
2 unit
Butter
80 grams
Iodized salt
1 pinch
Water
100 grams
White sugar
1/2 teaspoon
Courgette
1 unit
Potatoes
1/2 unit
Pecorino cheese
10 grams
Pepper
to taste
Semiskimmed milk
400 grams
Red beetroot
1 unit
Nutmeg
to taste
Sichuan pepper
2 spoons
starters from Italy
Mini puffs with zucchini and cream cheese
Mini puffs with zucchini and cream cheese
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Today Flea offers a little whim: a finger food by spring flavors, stuffed zucchini that blend perfectly with the flavor of the cheese, accompanied by beetroot flakes and a special sauce enhanced by Sichuan pepper A pleasure for the palate and for the view!
preparation
step 1
Pour into a pan -50gr- the butter, water, sugar and salt when water begins to boil we remove the pan from the heat, pour the sifted flour -65gr- stirring well to avoid lumps
step 2
then place the pan on the fire and continue to mix quickly with a wooden spoon when the compound will detach from the walls forming a togliamolo ball from the heat and let's put it to cool.
step 3
Meanwhile we slam the medium eggs -weight about 55gr- in a container, then pour the mixture into the planetary well cooled with the leaf hook and pour little at a time the eggs must be absorbed completely.
step 4
We have now the dough into a pastry bag and form 30 puffs on a baking sheet, let cook in a static oven for 20 min, then we leave them in the oven to dry slightly approached so good inside.
step 5
Meanwhile, prepare the cream of zucchini: Steam cook the zucchini and potatoes, cut them into chunks and repackage them in a blender with the cheese cut into pieces ...
step 6
Frulliamo ... until we got a cream, we fix pepper and keep aside.
step 7
Now prepare the sauce: put in a pan -30gr- the butter and flour -30gr-, we heat the milk in another pan ...
step 8
... When the roux sarà ready pour the milk little by little, we cook the sauce for 10 minutes, then we adjust with salt, nutmeg and pepper Sichuan.
step 9
Let the sauce of zucchini and pecorino cheese in a pastry bag with a large spout, make a small hole in the cupcake, cut the top and farciamoli with cream.
step 10
Posizioniamoli in a serving dish and condiamoli well with the hot sauce and, as desired, with red beet flakes passed to the mixer.
