The recipe:
Slice Moser aux Noix, cut figs into sections lengthwise and cut the cream puffs in half. Spread Cantadou on the bottom half of each puff, place sprouts on next. Then arrange cheese slices and fig sections on the sprouts and top each puff with its upper half.
The indispensable addition:
Choux pastry for the puffs, approx. 15 puffs
Place milk, salt, curry and butter in a pan and bring to a boil. Add flour all at once and switch off the heat source. Without removing the pan from the heat source, stir the dough with a wooden spoon until it comes away from the bottom of the pan. Allow to cool a little. Beat in the eggs, one at a time, until the dough is shiny. Preheat convection oven to 108 °C with fan switched on. Stir half of the Sbrinz into the choux dough. Put the dough into a pastry bag fitted with a star shaped nozzle and press rosettes onto a pre-prepared baking sheet. Sprinkle the remaining cheese over the rosettes. Bake in preheated oven approx. 30 minutes and allow to cool.
Ingredients:
1 Moser aux Noix
Handful of sprouts
(e.g. broccoli sprouts)
4 fresh figs
Package of Cantadou with pepper
Pastry puffs according to recipe
Pastry puffs:
150 ml milk
Generous pinch of salt
1 tsp hot curry powder
60 g butter
90 g flour
2 free-range eggs, 100 g
50 g grated, aged Sbrinz