Preparation – Pipe 10 cream puffs from choux pastry, bake and cool – Cut cheese and ham into 5-6 mm cubes ~ Prepare fennel and pears (ready to cook, e.g. peel, remove woody parts and dirt) and cut into even wedges ~ Set fennel fronds aside for garnish – Stir oil, vinegar, salt and pepper to make a sauce.
Preparation – mix yogurt, cheese, ham, salt and pepper ~ cut cream puffs in half diagonally and fill with the above amount – heat cream puffs and lid in the oven at about 200 °C for about 5-7 min, until the cheese melts gently – put the lid on and arrange the cream puffs on plates – place fennel and pears next to them, drizzle with sauce and garnish with fennel slaw
Our tip: It is best to use fresh herbs for a particularly good aroma!
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