Recipe for Mini Cream Puffs with Goat Cheese, Mint & Pine Nuts

Preparation of the dough (for 30 pieces). Preheat the oven to 180°C, using the convection setting. Pour water into a saucepan. Add butter and a pinch of salt. Heat everything until the mixture comes to a boil.

Stop the cooking, add the flour all at once. Return to low heat, and stir with a wooden spoon until the dough forms a ball and pulls away from the sides.

Stop cooking again, add the eggs one by one, mixing before adding the next. Finish by adding the grated cheese.

Pour the batter into a piping bag fitted with a star tip and form small puffs on a baking sheet lined with parchment paper. Leave some space between each puff so they can expand while baking.

Bake for 20 to 25 minutes (watch to ensure they do not brown too much), without opening the door. Then let them cool on a rack.

Preparation of the filling (for 30 pieces). Mix the cream, the mascarpone, the crumbled goat cheese, and the chopped mint.

Fill a piping bag with the mixture, using a star tip.

To finish, cut the cabbages in half and fill them with the mixture, then place some pine nuts on top, followed by the lid.