Spicy Cream Puffs – Profiteroles

Choux pastry: Bring 60 ml butter, milk, water and salt to a boil in a saucepan. Add the sifted flour all at once and stir into the liquid with a wooden spoon. Press the resulting flour dough evenly onto the bottom of the saucepan. Cook the dough until a thick, whitish coating forms on the bottom. Keep mixing and pressing the dough onto the bottom of the pan for a total of four minutes (otherwise the dough will not rise properly during baking). Put the burnt mixture in a large enough bowl, cool a little bit. Add 1 egg and fold in with a wooden spoon until incorporated. Do the same with the second egg.

Preheat the oven to 200 degrees. Line a baking sheet with parchment paper, place the finished burnt mixture into a pastry bag fitted with a tiny bit larger nozzle. Pipe the dough onto the baking sheet in rosettes about the size of a walnut, with enough space between them. Bake the cream puffs in the heated oven for about 20 minutes. Do not open the oven door during this time, as the cream puffs would collapse due to the draught.

Chester cream filling: put the whipping cream in a saucepan and bring to the boil. Beat the yolks in a baking bowl and stir in the wheat starch. Then fold in the boiling whipping cream, pour the amount back into the saucepan repeatedly, bring to a boil once briefly, and pull from the stove. Sprinkle the grated cheese into the hot amount and stir briskly unt

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