Heat 125 ml water, salt and butter in a saucepan until the butter has melted. Remove the pot from the heat and add the flour. Put the pot back on the stove and stir until the dough comes off the bottom and sides as a lump.
Pour the dough into a bowl and stir in the eggs one by one. Pour the dough into a piping bag with perforated spout and spray about 35 small tuffs onto a baking tray lined with baking paper. Cream puffs in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
manufacturer) bake for about 25 minutes. Turn off the oven and let the cream puffs cool down with the door open.
Finely mash Roquefort with a fork. Stir in crème fraiche and quark, season with salt and pepper. Pour cream into a piping bag with a large star-shaped spout. Cut the cream puff horizontally and fill with Roquefort cream.
Keep cream puffs cold until serving.