Cream Puff with Avocado and Wild Garlic Cream

Bring vegetable soup to a boil with olive oil and sea salt. Add whole wheat and green seed flour and stir, adding heat, until a uniform lump forms and a light coating coats the bottom of the pot. Cool dough a tiny bit.

Mix the eggs and stir them into the warm dough until it is smooth. Form heaps on the parchment paper-lined baking sheet using 2 damp teaspoons. Sprinkle the tray with a little water. Bake in a heated oven at 220 °C for 10 minutes, then bake at 170 °C for another 20 minutes without opening the oven. Cool the cream puffs.

Mash avocado, mix with cream cheese until smooth. Chop wild garlic, add to avocado cream with sea salt, juice of one lemon, mustard and pepper and season. Shortly before serving, cut the lids of the cream puffs into small pieces, mold the cream into the cavity and place the lid on top.

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