Chèvre cream puffs with Valerian salad and nuts

Servings: 4
Prep time: 30
Cooking time: 25
  1. 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.
  2. 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.
  3. 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.
  4. Put 2 tablespoons of oil in a bowl, the date concentrate, salt, pepper, a spoonful of lemon juice and beat with a fork.
  5. 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.