Ingredients for 6 people:
For the choux pastry:
¼ l water
½ tsp salt
60 g butter
150 g flour
4 eggs (M)
80 g Parmesan cheese, freshly grated
Also:
800 g fresh vegetables (e.g. carrots, cauliflower, kohlrabi,
sugar snap peas)
Salt
4 tablespoons basil pesto
Basil to garnish
Preparation:
1. Bring water, salt and butter to a boil. Pour in flour all at once and burn to a lump while stirring so that a white film forms at the bottom of the pot.
2. Place dough dumpling in a bowl and beat eggs one at a time with the dough hook of a hand mixer, then add the Parmesan cheese. Pour the dough into a piping bag fitted with a large, wide star-shaped nozzle.
3. Line a baking tray with baking paper. Pipe a pastry base (22 cm diameter) on it. Pipe dots on the edge. Spray some water on the baking tray. Bake in a preheated oven at 200 (gas: level 5/circulating air: 180 degrees) for approx. 40 minutes.
4. Clean the vegetables and cut them into smaller pieces, depending on the type. Cook vegetables in salted water until al dente. Drain. Mix with the pesto into the choux pastry. Garnish with basil and serve immediately.
Preparation time approx. 1 hour.
Per serving approx.
Calories: 524
Joule: 2193
Protein: 9,8 g
Fat: 43,3 g
Carbohydrates: 24 g
(FoodCentrale by ddp images)
