Choux pastry blossoms with fruit cream

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Bring butter, 1/4 litre water and salt to the boil. Add flour at once and stir with a wooden spoon until the mixture becomes a dumpling and a white skin forms at the bottom of the pot. Pour into a bowl and allow to cool for 10-15 minutes. In the meantime, preheat the oven to 225 °C. Fill a heat-resistant mould with hot water and place it on a grid on the bottom rail in the oven. Stir the eggs one by one with a wooden spoon into the brandy (each egg must have completely bonded with the brandy before the next egg is added). Put the mixture into a piping bag with a large star-shaped spout and spray 10-11 flowers (approx. 8 cm Ø) onto 2 baking trays lined with baking paper.

2. 2

   Bake one after the other in a preheated oven (electric: 225 ° C/ gas: level 4) for 25-30 minutes. Let the finished choux pastry blossoms rest for 2-3 minutes, then cut through with a saw / bread knife. Let it cool down. In the meantime soak gelatine in cold water. Wash the strawberries, drain well and clean. Cut 250 g strawberries roughly into pieces and put them into a tall mixing bowl. Add lemon juice and puree with the cutting stick of the hand mixer. Stir quark, 100 g sugar and vanilla sugar until smooth. Squeeze out the gelatine and dissolve in a saucepan over low heat. Stir in strawberry puree, then stir everything into the quark mixture. Chill for 10-15 minutes. In the meantime, sort out the raspberries. Wash blueberries and drain well. Cut remaining strawberries into slices, mix with half of the berries and the remaining sugar.

3. 3

   Squeeze out the gelatine and dissolve in a saucepan over low heat. Stir in strawberry puree, then stir everything into the quark mixture. Chill for 10-15 minutes. In the meantime, sort out the raspberries. Wash blueberries and drain well. Cut remaining strawberries into slices, mix with half of the berries and the remaining sugar. Whip cream until stiff. When the strawberry quark begins to gel, fold in the cream. Pour cream into a piping bag with a large star-shaped spout. Spread the sugared berries on the bottoms of the choux pastry and spray the cream on top. Press the remaining berries into the cream and place the top pastry flowers on top. Put in a cool place for 1-2 hours. Dust the blossoms profusely with icing sugar and serve decorated with lemon balm. Results in 10-11 flowers

4. 4

   When the strawberry quark begins to gel, fold in the cream. Pour cream into a piping bag with a large star-shaped spout. Spread the sugared berries on the bottoms of the choux pastry and spray the cream on top. Press the remaining berries into the cream and place the top pastry flowers on top. Put in a cool place for 1-2 hours. Dust the blossoms profusely with icing sugar and serve decorated with lemon balm. Results in 10-11 flowers

5. 5

   Top: Olbernhauer Glaswerke