Choux pastry - strawberry corners

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring 100 ml water with fat, salt and sugar to the boil. Stir in flour all at once and mix to a dumpling. Remove from the heat and stir in the eggs one by one with the dough hooks of the hand mixer. Pour the dough into a piping bag with a medium-sized star-shaped spout. Spray 4 triangles of approx. 4 cm width and approx. 3 cm length each on 2 baking trays lined with baking paper (with sufficient space between them).

2. 2

   Bake one after the other in a preheated oven (electric: 225 ° C/ gas: level 4) for 20-25 minutes. (Do not open the oven during baking.) Take out, cut open the triangles immediately and let them cool down. In the meantime, chop the chocolate and melt it on a hot water bath. Stir in coconut oil. Dip the choux pastry lid into it about 2 cm deep. Place on a tray lined with baking paper and allow to dry. Wash, clean and halve the strawberries. Whip the cream with the whisk of the hand mixer until stiff. Sprinkle vanillin sugar. Put the cream into a piping bag with a medium-sized star-shaped spout and fill the choux pastry bases with it.

3. 3

   Wash, clean and halve the strawberries. Whip the cream with the whisk of the hand mixer until stiff. Sprinkle vanillin sugar. Put the cream into a piping bag with a medium-sized star-shaped spout and fill the choux pastry bases with it. Cover with the strawberries. Place the choux pastry lid on top and dust with icing sugar

Nutrition Facts

KCAL
460 kcal

CARBS
23 g

FATS
37 g

PROTEINS
8 g