carrot and marshmallow puffs

http://www.seriouseats.com/recipes/2010/10/french-in-a-flash-carrot-and-brie-puffs-recipe.html

100g carrot, chopped
4 tablespoons applesauce
1g sugar
1/2 teaspoon salt
1/2 cup oat flour
1 large eggs
2 egg white
1 tablespoon chervil
25g marshmallow -tiny ones
-Adjust the rack to the middle position and preheat the oven to 400°F.
-Add carrots to medium saucepan and cover with cold salted water. Bring to a boil over medium high heat. Boil for until extremely tender, about 20 minutes, and drain.
-Add carrots and 1/2 cup water to blender and blend until completely smooth.
-Place carrot mixture in a medium saucepan and add the butter. Cover, and bring to boil over medium-high heat. Take pan off heat, and dump in flour. Stir vigorously with wooden spoon to combine. Return pot to medium-low heat, and stir with wooden spoon until dough pulls away from sides of pan and forms a ball, about 1 minute.
-Place dough in a bowl, and add 1 egg at a time, stirring with wooden spoon to thoroughly incorporate each egg. Stir in chopped chervil. Dough will be thick and sticky.
-Use a small ice cream scoop to make about 20 to 22 balls of dough on a rimmed baking sheet lined with parchment paper. Press one piece of brie into center of each ball. Use a wet finger to press down any edges of pastry that may burn.
-Bake for 10 minutes, then lower heat to 350° and cook until puffed and golden, about 30 minutes longer.

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