Choux pastry rolls with vanilla cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Stir pudding powder and 6 tablespoons of milk until smooth. Bring 340 ml milk and sugar to the boil, remove from the heat, stir in the pudding powder and simmer for about 1 minute while stirring. Stir in orange zest. Pour into a bowl, cover immediately with foil and let cool off. Boil up 100 ml milk, 100 ml water, salt and butter in a pot.

2. 2

   Add the flour at once and stir with a spoon until the dough comes off the bottom as a dumpling. Put the dough into a mixing bowl and immediately stir in 1 egg. Let dough cool down for about 10 minutes, then stir in remaining eggs. Pour the choux pastry into a piping bag with a star nozzle and squirt 14 circles onto a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Remove from the oven, allow to cool and cut in half horizontally with a knife. Beat the cream until stiff. Stir pudding until smooth. Fold in the cream. Pour cream into a piping bag with a perforated spout and squirt into the choux pastry rings.

3. 3

   Remove from the oven, allow to cool and cut in half horizontally with a knife. Beat the cream until stiff. Stir pudding until smooth. Fold in the cream. Pour cream into a piping bag with a perforated spout and squirt into the choux pastry rings. Chop the chocolate and melt over a warm water bath. Decorate the filled choux pastry rolls with chocolate strips

4. 4

   15 minutes waiting time

Nutrition Facts

KCAL
170 kcal

CARBS
20 g

FATS
8 g

PROTEINS
5 g