Cheese cream filled savory choux pastry

Photo : Valerie Szewczyk

INGREDIENTS (for about 35 choux pastry)
125g milk
125g water
100g butter
100g gratted (comté or emmental) cheese
150g all-purpose flour
200g eggs (4 large)
200g cheese cream
60g of fresh aromatic herbs : tarragon, chive and chervil
5g ganulated sugar
Salt and ground pepper


DIRECTIONS :  
Preheat oven to 170°C (340°F)

Prepare your cream cheese with finely chopped aromatic herbs : tarragon, chive, and chervil. Season with salt and ground pepper. Reserve in the fridge.

In a pot, mix water, milk, butter, sugar, and a pinch of table salt. Bring to a boil. Once butter has completely melted, take off flame, and pour flour all at once, stirring constantly. 
Put pot back on flame and continue to work it with a spatula for less than a minute. 
Continue stirring and kneading until the dough dries out and stops sticking to the sides of the pot. Take off flame. 
Add eggs, one at a time, stirring energetically. 
Fill a pastry bag with batter. Squeeze out puffs onto nonstick baking tray, well-spaced as pastry will double in volume when it bakes.
Sprinkle gratted cheese on pastry. Bake for 20 minutes. 
Let cool the choux completely once baked.
Halve pastry horizontally with a serrated knife and carefully invert top onto work surface. Remove and discard any wet dough from interior of top and bottom. 
Fill each choux with the cheese cream mixture.  Then carefully reinvert top half over it.

You can substitute the herbed cheese cream by a green or black olives tapenade, roquefort blue cheese cream, anchovies cream, sundried tomatoes finely chopped, curry cream, and more.

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