Choux pastry cloud with strawberries

Name: Choux pastry cloud with strawberries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 125 ml Milk; 1 pinch Salt; 75 g Butter; 200 g Flour; 4 Eggs (size M); 400 g Strawberries; 250 g fat-reduced mascarpone (29 % fat); 500 g low-fat yoghurt; 2 packages Vanillin sugar; 2 TABLESPOONS Icing sugar; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

125 ml Milk
1 pinch Salt
75 g Butter
200 g Flour
4 Eggs (size M)
400 g Strawberries
250 g fat-reduced mascarpone (29 % fat)
500 g low-fat yoghurt
2 packages Vanillin sugar
2 TABLESPOONS Icing sugar
baking paper

Directions

1
Bring milk, 125 ml water, salt and butter to the boil in a saucepan. Add flour at once and stir with a mixing spoon until the dough comes off the bottom of the pot. Put the dough into a mixing bowl and immediately stir in 1 egg. Leave to cool for 10 minutes and stir in the remaining eggs one by one. Line 2 baking trays with baking paper. Use 2 tablespoons to spread 6 heaps on each baking tray. Bake the trays one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: not suitable/ gas: level 4) for 25-30 minutes. (Choux pastry rises better when an ovenproof dish with hot water is in the oven).
2
Remove from the oven and cut open immediately with scissors. Leave to cool for about 20 minutes. Wash, clean and quarter the strawberries. Mix mascarpone, yoghurt and vanillin sugar. Spread the yoghurt cream on the cream puffs. Place strawberries on top and put a lid on top. Serve dusted with icing sugar
3
Waiting time approx. 20 minutes