INGREDIENTS

Choux pastry

• 125 ml water
• 50 g butter
• salt
• 100 g wheat flour
• 2 eggs (size L)

Sweet filling (for 12 hearts)

• 40 g butter at room temperature
• 40 g icing sugar
• 200 g room temperature natural cream cheese
• 1 tsp liquid vanilla flavouring
• Icing sugar for dusting, to taste

Savoury filling (for 12 cream puffs)

• ½ bunch (10 g) chives
• 50 g diced ham
• 1 tsp medium-hot mustard
• 1 tsp liquid honey
• 200 g natural cream cheese
• salt, pepper

HOW TO MAKE IT

1. Cover the rack of the ZWILLING Air fryer with baking paper. Carefully pierce the baking paper several times with a wooden skewer so that the air can circulate better.
2. Bring the water, butter and a pinch of salt to the boil in a small pan. Remove the pan from the heat. Add the flour to the hot liquid all at once. Immediately stir everything together with a spoon to form a smooth dumpling, then heat ("burn off") for approx. 1 minute, stirring constantly, until a fluffy layer forms at the bottom of the pan. Then transfer the batter to a mixing bowl and leave to cool slightly.
3. Knead the eggs into the choux pastry one at a time using a hand mixer with dough hook on the highest setting. Pour the finished batter into a piping bag with a large star nozzle.
4. Pipe the dough onto the baking paper in small portions, either in the shape of a heart or round, leaving some space between them. Bake the pastry at 200 °C for approx. 10-12 minutes until golden brown. Then remove and leave to cool on a wire rack. Process the remaining dough in the same way.
5. For the sweet filling, beat the butter with a hand mixer. First stir in the icing sugar, then the cream cheese with the vanilla flavouring. Fill the cream cheese mixture into a piping bag with a star-shaped nozzle and chill until ready to use.
6. For the savoury filling, wash the chives, shake dry and cut into fine rolls. Stir into the cream cheese together with the diced ham, mustard and honey and season to taste with salt and pepper, e.g. from the ZWILLING ENFINIGY electric spice mills.
7. Cut the choux pastry in half crosswise, pipe the filling decoratively onto the bottom half and place the top half on top. If desired, dust the vanilla hearts with icing sugar. Enjoy immediately or chill until ready to eat.

Tip

The choux pastry is very easy to cut with either a bread knife or kitchen scissors.

Info

Leftover pastry ingredients can be stored very well in the ZWILLING FRESH & SAVE CUBE storage system and are therefore safely protected from storage pests.