Prepare the choux pastry: add salt, water and butter in a saucepan and heat over low heat for a few minutes: once the butter has melted, raise the heat to bring to a boil, then remove from the heat and add the flour all together, mixing with the whisk to avoid lumps.
Put the saucepan back on the heat and cook over medium heat for about 5-10 minutes, stirring constantly: the mixture must come off the sides and bottom of the pan.
At this point, move to a cold bowl, let it cool down and start adding the eggs, 1 at a time, making the previous one absorb completely before adding the next.
Transfer the choux pastry into a pastry bag with a smooth spout and create your cream puffs, not too big, on the baking sheet lined with parchment paper, well spaced from each other.
Bake in a preheated convection oven for the first 15 minutes at 200 ° C, then for another 20 minutes at 180 ° C, finally for another 5 minutes, again at 180 ° C but with the door slightly open (you can put a spoon of wood between the door and the oven
Prepare the filling: work the Philadelphia with pecorino cheese, pink pepper, herbs to taste and, if needed, a pinch of salt.
At least 1 hour before bringing your crown to the table, transfer the filling into a pastry bag with a star spout and stuff the cream puffs by creating a hole in the bottom with the spout.
As they are ready, arrange the puffs on the serving dish of your choice, then decorate with a few tufts of the leftover cream.
The wreath of salty puffs is ready, you just have to decorate it as you like and bring it to the table.
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