Cream Cheese Puffs

Preparation:

Preparation: The ingredients are for 14 cream puffs. Bring water, butter and salt to the boil in a long-handled saucepan, remove from the heat and add the flour all at once, mixed and sieved with the wheat starch. Mix everything with a wooden spoon, until you obtain a compact and smooth ball, then heat again for 1 minute, stirring constantly. Immediately put the still hot ball in a bowl and add one egg at a time, stirring until the mixture takes on a appearance of strong shine and falls heavily from the dipper, forming long spikes. Finally, incorporate the puffs into the cooled dough. In a bowl, mix the salt and paprika with the cheese and gently fold in the whipped cream. Add the mustard to half of the mixture and the anchovy paste to the other half. Cut the cooled cream puffs into two layers and fill half with 3/4 of the mustard cream and the other half with 3/4 of the pasta cream of anchovies. Distribute half of the pickled vegetables on the cream and reassemble the cream puffs. Decorate the surface with tufts of cream and the remaining pickled vegetables.