Cream puff with cinnamon cream
easy
75 mins
75 mins
Ingredients
- 80 g Butter
- 1 pinch Salt
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 200 g Flour
- 4 Eggs (size M)
- 350 g Plums (from the jar)
- 200 ml Plum juice
- 2 TABLESPOONS Sugar
- 1 TABLESPOON Lemon juice
- 1 go. tablespoon of starch
- 250 g Whipped cream
- 1 package Vanillin sugar
- 1/2 TEASPOON Cinnamon
- 7-10 Tbsp Icing sugar
- baking paper
Directions
- 1
Bring 1/4 litre of water, butter flakes, 1 pinch of salt and lemon peel to the boil. Add flour all at once. Stir until the dough separates from the bottom as a dumpling. Pour into a mixing bowl and let it cool down a little. Stir in the eggs one by one. Pour into a piping bag with a large star-shaped spout.
- 2
Spray 8 cream puffs onto a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Cut off the lid while still warm with scissors. Let cool down on a cake rack. For the compote, cut the plums in half. Boil up juice, sugar and lemon juice. Stir starch and 3 tablespoons of water until smooth and pour into the juice. Boil up while stirring. Fold in the plums and let them cool down. Whip cream until stiff, add vanilla sugar and cinnamon. Spread the plums and cinnamon cream on cream puff bases.
- 3
Boil up juice, sugar and lemon juice. Stir starch and 3 tablespoons of water until smooth and pour into the juice. Boil up while stirring. Fold in the plums and let them cool down. Whip cream until stiff, add vanilla sugar and cinnamon. Spread the plums and cinnamon cream on cream puff bases. Put the lid on top. Serve dusted with icing sugar
Nutrition Facts
370 kcal
35 g
22 g
7 g
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