Cream puff with cherry filling

Ingredients

Directions

1. 1

   Bring 1/8 litre water with milk, 1 teaspoon sugar, salt and fat to the boil. Add flour at once and stir with a wooden spoon until the mixture becomes a dumpling and a white skin forms at the bottom of the pot. Pour into a bowl and allow to cool for 10-15 minutes. In the meantime, preheat the oven to 225°C. Fill a heat-resistant mould with hot water and place it on a grid on the lowest shelf in the oven.

2. 2

   Stir eggs one after the other with a wooden spoon into the brandy. (Each egg must have completely bonded with the mass before the next egg is added). Pour the choux pastry into a piping bag with a large star-shaped spout. Cover 2 baking trays with baking paper, squirt 5 cream puffs on each tray and bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) one after the other for 30-35 minutes. Then let them cool down briefly and cut open the cream puffs with scissors. In the meantime, drain the cherries. Measure 350 ml juice and bring to the boil with the remaining sugar. Mix the pudding powder with 2 tablespoons of water until smooth and thicken the cherry juice with it. Stir in the cherries and let it cool down. Chop the chocolate coating and coconut oil, melt in a hot water bath and stir until smooth. Dip the cream puff lids into it and let them set.

3. 3

   Mix the pudding powder with 2 tablespoons of water until smooth and thicken the cherry juice with it. Stir in the cherries and let it cool down. Chop the chocolate coating and coconut oil, melt in a hot water bath and stir until smooth. Dip the cream puff lids into it and let them set. Whip the cream with the whisks of the hand mixer until stiff and let vanilla sugar trickle in. Spread some cream on the cream puffs, add cherry compote and the rest of the cream. Place the cream puff lid on top and sprinkle with pistachios