This recipe was a twist on the normal cream puff recipe - a savory puff with savory fillings. The cream puff recipe was very straightforward (beating eggs into the hot pan with a wooden spoon), with the unusual additions of onion juice, cucumber juice, and dill. I made the juices by pressing shredded vegetables, since I don't have a juicer.
Here's the cream puff batter during mixing:
The puffs are piped onto a baking sheet in mini form - either eclair-shaped or round dollop. I still find it a little challenging to manage the puff batter in a pastry bag - it always seems to sag more than I want, and the shapes are a little wacky and irregular. Maybe I need more practice :-)
The puffs baked up pretty nicely, and then you split them and fill with savory fillings. The book has recipe for smoked salmon mousse, and vegetable marscapone. I like the salmon mousse filling, which was intense. The vegetable marscapone was lighter - mine seemed a little wet with all the chopped vegetables. The puffs definitely need to be served shortly after filling, so they don't get soggy.
Overall, a fun recipe, and I think I might try it again sometime for an appetizer course.