Latvian Cream Puffs with Farmers Cheese.
PREPARATION: 30 min
COOKING: 35 min
water 100 ml
milk 100 ml
butter 100 grams
1 1/3 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon sugar
7.5 OZ farmers cheese (I used Friendship)
1 cup heavy whipping cream
1/3 cup sugar powder
Whisk the whipping cream, add powdered sugar and farmers cheese, mix well and put it in the fridge.
In a medium saucepan, stir together the water, milk and butter over low heat. Let the butter gently melt without bringing the water to a rolling boil for too long.
Remove the water-milk-butter mixture from heat, and add the flour, sugar and salt mixture all at once. Stir, stir, stir until it forms a dough that leaves the side of the pan.
Remove from heat and cool 2 minutes. Stir in the eggs, mixing until it look like dough again ( I used a mixer).
Using a pastry bag or spoon, shape the dough as desired onto a greased cookie sheet. Keep in mind that it will grow to aprox 3xs its size when done.
Bake at 450 F for 10 minutes, and as soon as the bread is browned and will increase in volume, reduce the heat in the oven to 350 F and bake for another 20 minutes.
Cut baked puffs in half, or cut a slit in the side to let the steam escape (if you don't do this fairly quickly they get soggy inside) and fill with the chilled cream.
The puffs taste best served within a few hours of making, but they will keep covered in the fridge for 1 day.