Cream puff with coffee cream and advocaat icing

Name: Cream puff with coffee cream and advocaat icing
Cook time: 50 min
Total time: 50 min
Yield: 9
Ingredients: 80 g Butter; 1 pinch Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 200 g Flour; 4 Eggs (size M); 60 g Icing sugar; 3-4 Tbsp Egg liqueur; 1 TABLESPOON Espresso powder (soluble bean coffee); 400 g Whipped cream; 2 packages Vanillin sugar; 7-10 Tbsp Icing sugar; 25 g Marzipan raw mass; 7-10 Tbsp a few drops of yellow food colouring; 7-10 Tbsp Piping bag; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 9

80 g Butter
1 pinch Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
200 g Flour
4 Eggs (size M)
60 g Icing sugar
3-4 Tbsp Egg liqueur
1 TABLESPOON Espresso powder (soluble bean coffee)
400 g Whipped cream
2 packages Vanillin sugar
7-10 Tbsp Icing sugar
25 g Marzipan raw mass
7-10 Tbsp a few drops of yellow food colouring
7-10 Tbsp Piping bag
baking paper

Directions

1
Briefly boil 250 ml water, butter, salt and lemon peel. Pour in the flour at once and stir until the dough comes off the bottom of the pot as a lump. Pour the dough into a mixing bowl and allow to cool slightly. Stir in the eggs one after the other. Pour into a piping bag with a large star-shaped spout. Pour 9 cream puffs onto a baking tray lined with baking paper.
2
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes. Cut a lid off each of the still warm cream puffs. Stir icing sugar and egg liqueur until smooth. Sprinkle the lid with the mixture and leave to dry. Mix espresso powder and 1 tablespoon of hot water, let it cool down. For the cream, whip cream and vanillin sugar until stiff. Stir in the espresso briefly. Also fill into a piping bag with star-shaped spout. Spray cream onto the cream puff bases. Dust the lid with icing sugar and place on the cream. Knead marzipan and food colouring. Form small eggs from it.
3
Stir in the espresso briefly. Also fill into a piping bag with star-shaped spout. Spray cream onto the cream puff bases. Dust the lid with icing sugar and place on the cream. Knead marzipan and food colouring. Form small eggs from it. Decorate cream puffs with marzipan eggs. Strawberries taste good with it