Choux pastries filled with chickpea cream and harissa

Name: Choux pastries filled with chickpea cream and harissa
Ingredients: 300 g Celeriac (peeled); 25 Choux pastries; 500 g Chickpeas; 0.5 Salted lemon; 100 g Slivered almonds; 32 g Harissa paste; 8 g Dried flowers

Choux pastries filled with chickpea cream with harissa, salted lemon and almond, garnished with fried celeriac and dried flowers.

Ingredients

500gChickpeas

0.5Salted lemon

100gSlivered almonds

32gHarissa paste

300gCeleriac (peeled)

8gDried flowers

25Choux pastries

Preparation

Put the drained chickpeas in the blender together with the harissa and salted lemon.
Blend until smooth.
Brown the slivered almonds and fold them into the cream.