Cappuccino cream puffs

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring milk, 1/8 litre water, butter and salt to the boil in a saucepan. Add flour and baking powder and stir in with a perforated spoon. Stir until the dough comes off the bottom of the pot as a lump. Take it off the stove. Put it into a bowl, stir in 1 egg and let the dough cool down a bit. Then stir in 3 eggs one after the other until you have a smooth dough.

2. 2

   Put the dough into a piping bag with a large star-shaped spout. Spray 6 cream puffs on each of 2 baking trays lined with baking paper and press the centre slightly down. Place a small ovenproof bowl of water in the oven. Bake one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 18-22 minutes. Remove from the oven, cut open immediately with small scissors and let cool off. Sort the raspberries. Put cream and espresso powder into a mixing cup. Whip until stiff with the whisk of the hand mixer. Add sugar and vanilla sugar. Pour the cream into a piping bag with a large perforated spout. Spray in a spiral on the bottom of the cream puffs. Spread the raspberries on top, spray the rest of the cream on top and place the lid on top.

3. 3

   Whip until stiff with the whisk of the hand mixer. Add sugar and vanilla sugar. Pour the cream into a piping bag with a large perforated spout. Spray in a spiral on the bottom of the cream puffs. Spread the raspberries on top, spray the rest of the cream on top and place the lid on top. Dust with icing sugar. Arrange on a plate. Tastes best fresh

4. 4

   waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
320 kcal

CARBS
21 g

FATS
23 g

PROTEINS
6 g