Cherry puffs with caramel icing

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring milk, 1/8 litre water, salt and butter to the boil in a saucepan. Add the flour at once, stir with a mixing spoon until the dough separates as a lump from the bottom of the pot. Put the dough into a mixing bowl and immediately stir in 1 egg. Let the dough cool down for about 10 minutes and stir in the remaining eggs one by one

2. 2

   Pour the choux pastry into a piping bag with a large star-shaped spout and squirt 9 (relatively flat) cream puffs (approx. 6 cm Ø) onto a baking tray lined with baking paper (approx. 32 x 37 cm). Fill an ovenproof dish with water and place on the bottom of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-35 minutes. Remove the finished cream puffs from the oven and let them cool down

3. 3

   Wash the cherries, drain well, remove the stalks, cut in half and remove stones. Bring cherry nectar to the boil in a small pot. Stir starch, 1 teaspoon sugar and 1 tablespoon water until smooth. Pour into the cherry nectar while stirring and simmer for about 1 minute. Add the cherries and chill, stirring from time to time. Whip the cream with the whisk of the hand mixer until stiff, finally add vanilla sugar

4. 4

   Cut the cream puff in half horizontally. Caramelize 3 tablespoons of sugar with 1 tablespoon of water. Decorate the cream puff lids with the caramel using a teaspoon. Spread the cream with a spoon on the cream puffs first, then the stewed cherries and finish with 1 "lid" each

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
360 kcal

CARBS
33 g

FATS
22 g

PROTEINS
7 g