Cream puff fried egg

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring milk, 125 ml water, salt and butter to the boil in a saucepan. Add the flour at once and stir with a mixing spoon until the dough separates as a lump from the bottom of the pot. Put the dough into a mixing bowl and quickly stir in 1 egg with a mixing spoon or the whisk of the hand mixer. Let cool down for about 10 minutes

2. 2

   Stir the remaining eggs one after the other into the choux pastry. Line 3 baking trays with baking paper and spread 6 flat cakes on each with a tablespoon. Fill an ovenproof dish with water and place on the bottom of the oven. Bake the trays one after the other in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Remove cream puffs from the oven and let them cool on a cake rack

3. 3

   Cut the vanilla pod lengthwise and scrape out the pulp. Whip the cream with the whisk of the hand mixer. Mix the sour cream, vanilla pulp and sugar until the sugar is dissolved. Fold in cream

4. 4

   Pour the apricots into a sieve and drain. Spread the sour cream on the cream puffs. Cover with 1 apricot half each. Use the rest of the apricots for other purposes. Dust with icing sugar

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
170 kcal

CARBS
16 g

FATS
10 g

PROTEINS
4 g