Choux pastry sandwiches with raspberry pudding

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring 100 ml milk, 100 ml water, salt and butter to the boil in a saucepan. Add flour at once and stir with a mixing spoon until the dough separates from the bottom of the pot as a lump and a white layer forms on the bottom. Put the dough into a mixing bowl and immediately stir in 1 egg. Then let the dough cool down for about 10 minutes. Stir in remaining eggs one by one

2. 2

   Pour the choux pastry into a piping bag with a large star-shaped spout (approx. 1.5 cm Ø). Spray approx. 6 "Z" each onto 2 baking trays lined with baking paper. Fill an ovenproof mould with hot water. Slide the oven rack directly onto the oven bottom (or lower rail) and place the mould on top. Bake the baking trays one after the other in a preheated oven (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Remove the finished choux pastry "Z" from the oven and cut open with a sharp knife. Allow to cool down

3. 3

   For the filling, bring 350 ml of milk to the boil, except for 6 tablespoons. Stir pudding powder, 3 tbsp. sugar and 6 tbsp. milk until smooth. Stir into the boiling milk, bring to the boil and simmer for 1 minute. Remove from the heat, fold in frozen raspberries and let cool off

4. 4

   Whip the sour cream and 2 tablespoons of sugar with the whisks of the hand mixer. Fold the whipped sour cream into the pudding. Fill sliced sandwiches with pudding cream. Place the lid on top and dust with icing sugar

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
210 kcal

CARBS
21 g

FATS
12 g

PROTEINS
5 g