Choux pastry cakes with pudding cream and cherries

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Bring 65 ml milk, 65 ml water, fat and salt to the boil in a saucepan. Add the flour at once and 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 dough cool down for about 10 minutes. Stir in the rest of the egg. Put the dough into a piping bag with a perforated spout (8 mm Ø).

2. 2

   Line a baking tray with baking paper and spray 8 circles (approx. 6 cm Ø) on top, spraying higher towards the edge to create tartlets. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes, remove from oven. Let the finished choux pastry tartlets cool down on a cake rack. Stir pudding powder, 1-2 tbsp. sugar and 30 ml milk until smooth. Bring 220 ml milk to the boil, remove from the heat and stir in the mixed powder. Bring the pudding to the boil while stirring, pour into a bowl and allow to cool while stirring occasionally. Spread the cooled pudding on choux pastry tartlets. Wash the cherries and place on kitchen paper. Stir jelly and 1-2 tbsp. water until smooth and heat up in a small pot.

3. 3

   Bring 220 ml milk to the boil, remove from the heat and stir in the mixed powder. Bring the pudding to the boil while stirring, pour into a bowl and allow to cool while stirring occasionally. Spread the cooled pudding on choux pastry tartlets. Wash the cherries and place on kitchen paper. Stir jelly and 1-2 tbsp. water until smooth and heat up in a small pot. Pull the cherries by the stem through the jelly and let them dry on a cake rack. Decorate tartlets with glazed cherries

4. 4

   Waiting time approx. 25 minutes

Nutrition Facts

KCAL
160 kcal

CARBS
16 g

FATS
8 g

PROTEINS
4 g