Choux pastry eggs with liqueur cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 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. Pour into a piping bag with a large star-shaped spout. Line two baking trays with baking paper.

2. 2

   Spray 6 eggs (10 cm high) onto each tray. Bake one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes. Let them cool down. Chop the chocolate coating. Melt 100 g cream, coconut oil and couverture over a warm water bath, stir until smooth, let cool down a little. Halve the choux pastry eggs. Mix vanillin sugar and cream thickener. Whip 650 g cream until stiff, allow the cream firming mixture to trickle in. Stir in egg liqueur briefly. Pour cream into a piping bag with a large star-shaped spout. Spray onto the lower egg halves. Place the upper egg halves on top.

3. 3

   Mix vanillin sugar and cream thickener. Whip 650 g cream until stiff, allow the cream firming mixture to trickle in. Stir in egg liqueur briefly. Pour cream into a piping bag with a large star-shaped spout. Spray onto the lower egg halves. Place the upper egg halves on top. Spread the icing on the eggs with a tablespoon and sprinkle with chocolate shavings. Chill for about 30 minutes.

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
420 kcal

CARBS
23 g

FATS
32 g

PROTEINS
7 g