Sift the flour into a mixing bowl. Add the salt and whisk to blend evenly.

Rub the cubed butter into the flour until the dough looks crumbly. Add the cottage cheese and mix it in with your hands. The dough will be quite wet.

Transfer the dough to the work surface and shape it into a ball. Use a few sprinkles of flour if you need to. Divide the dough in half and flatten the pieces into disks.

Wrap each piece with cling film and leave them in the fridge for about 2 hours.

Before rolling out the dough, preheat the oven to 200 °C (400 °F). Line 2 baking sheets with baking paper.

Lightly flour the work surface. Unwrap the first dough disk and thin it out with a rolling pin. Leave the other piece of the dough in the fridge. Flip the dough several times until it is about 1 cm (0.3 in) thick.

Use a round 5-cm-(2-in-) wide cookie cutter to shape the puffs. Make the cuts as close to each other as possible so you don't have too many dough scraps.

Collect the dough scraps and knead them back into a ball. Roll it out to the same thickness and repeat the shaping process. Do this only once; kneading the dough too many times will make it too tough.

Arrange the puffs on the baking sheet. Whisk together the egg yolks, cream and salt. Brush a thin layer on each patty.

Sprinkle some caraway seeds on each one. Experiment with other toppings, such as sesame seeds, coarse salt or crushed pepper.

Bake the puffs for 16-17 minutes until they turn golden. Do the same with the other dough disk. Let the puffs cool slightly before serving them.