Chicks for choux pastry

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring 1/4 litre of water, butter and salt to the boil in a saucepan. Add the flour at once. Remove the pot from the heat. Stir the dough until the mixture comes off the bottom of the pot as a dumpling. First stir 1 egg completely into the hot dough. Then stir in the remaining eggs one by one until the dough is smooth and shiny. Let it rest for about 30 minutes.

2. 2

   In the meantime, draw 6 ovals (approx. 8 cm long, 6 cm wide) on a baking tray lined with baking paper. Put 3/4 of the dough into a piping bag with star-shaped spout. Spray one strip on each long side and one strip in the middle of the pre-drawn shapes. Spray the two outer strips as wings and at one end a tuff as tail. Pour the rest of the dough into a piping bag with perforated spout and squirt 6 round heads with short necks. Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for approx. 25 minutes and let it cool down. Then bake the remaining 6 chicks as described above. In the meantime defrost the raspberries. Soak the gelatine in cold water. Puree the raspberries with 4 tablespoons sugar and 1 tablespoon lemon juice and pass through a sieve. Squeeze the gelatine and dissolve. Add the raspberry puree, stir in and chill briefly. Whip the cream until stiff, allow the vanillin sugar to trickle in.

3. 3

   Then bake the remaining 6 chicks as described above. In the meantime defrost the raspberries. Soak the gelatine in cold water. Puree the raspberries with 4 tablespoons sugar and 1 tablespoon lemon juice and pass through a sieve. Squeeze the gelatine and dissolve. Add the raspberry puree, stir in and chill briefly. Whip the cream until stiff, allow the vanillin sugar to trickle in. When the raspberry puree begins to set, carefully fold in the cream. Use scissors to cut open the chick body under the wings. Pour raspberry cream into a piping bag with star-shaped spout and squirt onto the bottom parts. Put almond slivers as beaks into the heads and pin the heads with a toothpick on the tops. Carefully place them on the cream. Dust with icing sugar

4. 4

   When the raspberry puree begins to set, carefully fold in the cream. Use scissors to cut open the chick body under the wings. Pour raspberry cream into a piping bag with star-shaped spout and squirt onto the bottom parts. Put almond slivers as beaks into the heads and pin the heads with a toothpick on the tops. Carefully place them on the cream. Dust with icing sugar

5. 5

   cup + plate: cherry