Soup With Roe Deer Cream Puffs

Preparation:

Preparation: Bring the water to the boil in a saucepan together with the butter and a pinch of salt. Add the flour in one go and mix continuously until the dough detaches from the walls of the container and coats the bottom. Let it cool, then add the eggs, one at a time. Place the dough in a canvas pocket with a smooth nozzle n. 5 and form many well-spaced mounds on the oven plate greased with a knob of butter. Brush the puffs with the beaten egg yolk and bake them in the oven at 200 degrees for about 15 minutes, so that they are well puffed and golden brown, then take them out of the oven and let them cool. Prepare the filling: cut the venison into small pieces and blend it slowly adding 6 cl of cream. Season the mixture with the necessary salt and a grind of pepper, pass it through a fine sieve and put it back into the bowl, finally add the whipped cream. Stuff the cream puffs with the prepared mixture, making it come out of a cloth pocket with a smooth nozzle n. 2. Insert the nozzle on the side, so that the puffs can swell again, then put them in the hot oven for another 10 minutes. Heat the stock in a saucepan, distribute it among eight individual soup plates together with the cream puffs and serve.