Servings:
4
Prep time:
30
Cooking time:
25
INGREDIENTS
INSTRUCTIONS
- Boil in a saucepan 120 ml of water with butter and a pinch of salt. When the butter is completely melted, quickly incorporate the sifted flour and cook it mixing until the mixture comes off the edges of the pot.
- Transfer the mixture into a cold container and incorporate the eggs, one by one, working with a spatula or a wooden spoon. Collect the dough in a pastry bag and squeeze the cream puffs over a baking tray covered with baking paper. Bake at 180°C until they are swollen and golden. When cold, open them to the side with a knife.
- Melt the goat cheese completely in a saucepan with milk and a pinch of salt. If necessary, pass it to the colander to obtain a uniform fondue. Remove from the heat and let cool: the fondue will coagulate like a sort of ice cream from which you can obtain with a teaspoon the portions that serve to fill the cream puffs.
- Put 2 tablespoons of oil in a bowl, the date concentrate, salt, pepper, a spoonful of lemon juice and beat with a fork.
- Put the salads in 4 holster. Place a valerian bed on the bottom of each, a handful of chopped hazelnuts, then pour a tablespoon of seasoning. Complete with the cream puffs with still warm filling and serve immediately.
