Cream puff with coconut mousse and exotic fruit salad

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring 125 ml milk, 125 ml water, butter and salt to the boil in a saucepan. Add flour and baking powder and stir in with a perforated spoon. Stir until the dough comes off the bottom of the pot as a lump. Take it off the stove. Put it into a bowl, stir in 1 egg and let the dough cool down a bit. Then stir in 3 eggs one after the other until you have a smooth dough

2. 2

   Pour the dough into a piping bag with a large star-shaped spout. Spray 5 cream puffs on each of 2 baking trays lined with baking paper, press the middle slightly. Place a small ovenproof bowl of water in the oven. Bake the trays one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 18-22 minutes. Remove from the oven, cut open immediately with scissors and allow to cool

3. 3

   Stir 50 ml milk and pudding powder until smooth. Bring coconut milk, 100 ml milk and sugar to the boil, remove from heat and stir in the pudding powder. Put back on the stove and cook for at least 1 minute while stirring. Cover pudding surface directly with foil, let pudding cool down

4. 4

   Just before serving, peel, core and dice the papaya. Peel and slice the kiwis. Whip cream until stiff and fold into the coconut pudding, fill into a piping bag with star-shaped spout and squirt onto the bottoms of the cream puffs. Spread the fruit on top, place the lid on top. Sprinkle with grated coconut if necessary. Consume immediately

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
320 kcal

CARBS
28 g

FATS
20 g

PROTEINS
7 g