Cream puff with plum compote and cream

Name: Cream puff with plum compote and cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 350 g Plums; 1/2 package Raspberry-flavoured red fruit jelly; 75 g + 1 tablespoon of sugar; 1/8 l Milk; 1 pinch Salt; 100 g Butter; 200 g Flour; 4 Eggs (size M); 1 untreated lemon; 250 g Whipped cream; 150 g Fresh cream; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

350 g Plums
1/2 package Raspberry-flavoured red fruit jelly
75 g + 1 tablespoon of sugar
1/8 l Milk
1 pinch Salt
100 g Butter
200 g Flour
4 Eggs (size M)
1 untreated lemon
250 g Whipped cream
150 g Fresh cream
baking paper

Directions

1
Wash, halve and stone the plums. Cut halves into slices. Boil 450 ml water. Mix 5 tablespoons of water, 75 g sugar and red fruit jelly powder until smooth and stir into the boiling water. Bring to the boil while stirring, then add the plum slices. Chill the groats and let them cool down while stirring occasionally.
2
Bring milk, 1/8 litre water, salt and butter to the boil in a saucepan. Add flour at once and stir with a stirring spoon until the dough separates from the bottom of the pot as a lump. 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. Pour the choux pastry into a piping bag with a large star-shaped spout and squirt 5 (relatively flat) 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 a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove the finished cream puffs from the oven and let them cool down. Wash the lemon, grate dry and thinly grate the peel. Halve the lemon and squeeze one half. Whip cream, 1 tablespoon lemon juice, 1 tablespoon sugar, lemon zest and crème fraîche until stiff and fill into a piping bag with a large perforated spout. Put the cream in a cool place.
3
Bake the baking trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove the finished cream puffs from the oven and let them cool down. Wash the lemon, grate dry and thinly grate the peel. Halve the lemon and squeeze one half. Whip cream, 1 tablespoon lemon juice, 1 tablespoon sugar, lemon zest and crème fraîche until stiff and fill into a piping bag with a large perforated spout. Put the cream in a cool place. Cut the lower third of the cream puff through. First put some compote on the cream puff bottoms, then spray lemon cream on top and close with the lid.
4
45 minutes waiting time