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Ingredients
Goat's cheese filling
- 50 g eschalots
- 160 g goat's cheese
- 30 g pouring (whipping) cream
- 2 tsp sherry vinegar
- 1 tbsp honey
- salt, to taste
- ground black pepper, to taste
Cheese puffs
- 130 g Gruyère cheese, cut into pieces (2 cm)
- 125 g water
- 125 g full cream milk
- 70 g unsalted butter, cut into pieces
- ½ tsp salt
- 150 g plain flour
- 3 eggs
- ½ tsp ground black pepper
- ¼ tsp ground nutmeg
- Nutrition
- per 1 portions
- Calories
- 328.8 kJ / 78.3 kcal
- Protein
- 3.5 g
- Carbohydrates
- 4.5 g
- Fat
- 5.1 g
- Saturated fat
- 3.1 g
- Fiber
- 0.2 g
- Sodium
- 94.8 mg
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