Cream puff with grape cranberry cream

COOK TIME
90 mins

TOTAL TIME
90 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 from the bottom of the pot as a dumpling. 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 about 30 minutes.

2. 2

   In the meantime, drain the cranberries well in a sieve. Pluck the grapes from the panicles, wash them and let them drain well in a sieve. Pour the choux pastry into a piping bag with a large star-shaped spout and squirt 8 cream puffs (tuffs) each onto two baking trays lined with baking paper. Bake the baking trays one after the other in a preheated oven (electric cooker: 225 °C/ circulating air: not suitable/ gas: level 4) for approx. 30 minutes. (Works very well if you place an ovenproof dish with hot water in the oven). Remove from the oven and cut open immediately with scissors. Let it cool down. Whip the cream until stiff and allow the vanillin sugar to trickle in. Pour the cream into a piping bag with perforated spout. Spray a wreath into the cream puff, spread cranberries and grapes on top, spray another wreath of cream on top and place the lid on top.

3. 3

   Let it cool down. Whip the cream until stiff and allow the vanillin sugar to trickle in. Pour the cream into a piping bag with perforated spout. Spray a wreath into the cream puff, spread cranberries and grapes on top, spray another wreath of cream on top and place the lid on top. Dust with icing sugar. Tastes best fresh

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
270 kcal

CARBS
19 g

FATS
19 g

PROTEINS
5 g