Cream puff with chocolate-cherry filling

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Bring milk, 1/8 litre 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 immediately stir in 1 egg. Then let the dough cool down for about 10 minutes and stir in the remaining eggs one by one. Let the dough rest for 20-30 minutes. In the meantime, drain the cherries on a sieve, collect the juice.

2. 2

   Boil up the cherry juice, lemon peel and sugar in a pot. Mix starch and 3-4 tablespoons of cold water, stir into the juice and bring to the boil again briefly. Remove lemon peel. Fold in the cherries, place in a bowl and let cool off. Stir in between. Coarsely chop the chocolate coating and melt with the coconut oil over a warm water bath. Stir in between. Pour the choux pastry into a piping bag with a large star-shaped spout and squirt 7 cream puffs (tuffs 6-7 cm Ø) each onto 2 baking trays lined with baking paper (approx. 32 x 37 cm). Fill an ovenproof dish with water and place on the bottom of the oven. Bake the baking trays one after the other in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 25 minutes. Remove the finished cream puffs from the oven and cut them open immediately with scissors. Let them cool down.

3. 3

   Pour the choux pastry into a piping bag with a large star-shaped spout and squirt 7 cream puffs (tuffs 6-7 cm Ø) each onto 2 baking trays lined with baking paper (approx. 32 x 37 cm). Fill an ovenproof dish with water and place on the bottom of the oven. Bake the baking trays one after the other in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 25 minutes. Remove the finished cream puffs from the oven and cut them open immediately with scissors. Let them cool down. Spread the lower halves of the cream puffs with chocolate coating and allow to dry. Whip the cream until stiff, while pouring in cream firming agent and vanilla sugar. Stir in kirsch as desired. Fill the lower parts of the cream puff with cherry compote and cream. Spread the rest of the chocolate coating as strips on the cream and cover with the upper halves of the cream puff. Dust with icing sugar. Tastes best fresh

4. 4

   Whip the cream until stiff, while pouring in cream firming agent and vanilla sugar. Stir in kirsch as desired. Fill the lower parts of the cream puff with cherry compote and cream. Spread the rest of the chocolate coating as strips on the cream and cover with the upper halves of the cream puff. Dust with icing sugar. Tastes best fresh

Nutrition Facts

KCAL
320 kcal

CARBS
29 g

FATS
20 g

PROTEINS
5 g