Cream puff "Cappuccino-Raspberry"

Name: Cream puff "Cappuccino-Raspberry"
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1⁄8 l Milk; 100 g Butter; 7-10 Tbsp Salt; 200 g Flour; 1 knife tip Baking Powder; 4 Eggs (Gr. M); 375 g Raspberries; 500 g Whipped cream; 2 (10 g) coated tablespoons espresso powder (instant); 1-2 TABLESPOONS Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1⁄8 l Milk
100 g Butter
7-10 Tbsp Salt
200 g Flour
1 knife tip Baking Powder
4 Eggs (Gr. M)
375 g Raspberries
500 g Whipped cream
2 (10 g) coated tablespoons espresso powder (instant)
1-2 TABLESPOONS Sugar
2 packages Vanillin sugar
7-10 Tbsp Icing sugar
baking paper

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Place a flat ovenproof dish or a cup of hot water on the bottom of the oven. Line 2 baking trays with baking paper.
2
Boil up milk, 1⁄8 l water, butter in pieces and 1 pinch of salt. Mix flour and baking powder, add at once and stir with a wooden spoon until the dough comes off the bottom of the pot as a lump and a white film forms there.
3
Pull off the stove. Immediately knead in 1 egg with the hand mixer. Let it cool down for about 10 minutes. Then knead in 3 eggs individually.
4
Pour the dough into a piping bag with a large star-shaped spout. Spray 6 tuffs (approx. 8 cm Ø) onto each baking tray with sufficient distance. One after the other approx.
5
Bake for 20 minutes. Cut open immediately with scissors. Let it cool down.
6
Select the berries and wash them if necessary. Whip cream and espresso powder until stiff, adding sugar and vanillin sugar. Pour into a piping bag (large perforated nozzle). Spray half the cream spirally onto the cream puff bases.
7
Spread the berries on top. Spray the rest of the cream on top and place the cream puff lids on top. Dust with icing sugar.