Cherry cream pouch with mocha cream
easy
60 mins
60 mins
Ingredients
- 50 g Butter or margarine
- 1 pinch Salt
- 150 g Flour
- 4 Eggs (size M)
- 1 TABLESPOON Cornstarch
- 1 glass (350 ml) Morello cherries
- 2 TEASPOONS soluble coffee
- 1 1/2 (each 200 g) Cup of whipped cream
- 2 TABLESPOONS Sugar
- 1 TEASPOON Icing sugar
- 1 TEASPOON Cocoa powder
- baking paper
Directions
- 1
Bring the fat, salt and 1/4 litre of water to the boil in a saucepan. Add the flour at once and stir until the dough separates as a lump from the bottom of the pot. Remove the pot from the heat and stir in 1 egg. Let it cool down a bit. Gradually stir in the remaining eggs.
- 2
Line a baking tray with baking paper and place 8 piles of dough on top. Bake in the pre-heated oven (electric cooker: 200 °C/ gas: level 3) for about 35 minutes until golden brown. Drain the cherries on a sieve, collecting the juice. Remove the cream puffs, cut in half horizontally and let cool. Stir starch and 2 tablespoons of cherry juice until smooth. Bring the cherries and the remaining juice to the boil. Stir in the starch, bring to the boil again and let it cool down. Spread on the cream puff bases. Dissolve coffee powder in 1 teaspoon of water.
- 3
Bring the cherries and the remaining juice to the boil. Stir in the starch, bring to the boil again and let it cool down. Spread on the cream puff bases. Dissolve coffee powder in 1 teaspoon of water. Whip coffee, cream and sugar until stiff, fill into a piping bag with a star-shaped spout and squirt onto the cherries. Place the cream puff lid on top and dust with icing sugar and cocoa powder
- 4
Preparation time: approx. 1 hour
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