Apricot cream puff with advocaat cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring 1/8 litre of water, fat and salt to the boil in a saucepan. Add flour at once. Stir until the dough comes off the bottom as a dumpling. Stir in 1 egg immediately. Let the mixture cool down. Stir in remaining eggs one after the other.

2. 2

   Pour the ribbon dough into a piping bag with a large star-shaped spout. Spray 12 tuffs onto a greased baking tray. Sprinkle the spaces in between with water. Bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 25 minutes until golden brown.

3. 3

   Cut off the lids of the cream puffs immediately after baking. Let the pastry cool down on a cake rack. For the filling, soak the gelatine in plenty of cold water. Drain the apricots on a sieve (collect the juice, use for other purposes).

4. 4

   Whip cream, sugar and vanilla sugar until stiff. Squeeze out the gelatine, dissolve and mix with the advocaat. Stir into the whipped cream. Chill briefly. Warm the apricot jam in a pot and pass through a sieve.

5. 5

   Brush the lids of the cream puffs with it. Place two apricot halves in each cream puff. Cut the remaining apricots into slices. Fill egg liqueur cream into a piping bag with a star-shaped spout and squirt one cream tuff into each lower half of the cream puff.

6. 6

   Decorate with apricot wedges. Place the lid loosely on the cream. Makes 10-12 pieces.

Nutrition Facts

KCAL
220 kcal

CARBS
19 g

FATS
12 g

PROTEINS
4 g