Cream puff with punch cherries

Ingredients

Directions

1. 1

   Drain the cherries in a sieve and collect the juice. Set aside 5 tablespoons of juice. Simmer the rest of the juice, cinnamon stick, cloves and star anise in a saucepan for 3-5 minutes. Stir pudding powder, sugar and 50 ml juice until smooth. Pour into the spice stock while stirring and let it simmer for about 1 minute.

2. 2

   Add the cherries and chill, stirring from time to time. Bring milk, 1/8 litre water, salt and butter to the boil in a saucepan. Add 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 stir in the eggs one by one with the whisk of the hand mixer. Pour the choux pastry into a piping bag with a large star-shaped spout and squirt 7 (relatively flat) cream puffs each onto 2 baking trays (approx. 32 x 37 cm) lined with baking paper. Fill an ovenproof dish with water and place it 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. Whip the cream until stiff, adding vanillin sugar and rum. Pour cream into a piping bag.

3. 3

   Fill an ovenproof dish with water and place it 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. Whip the cream until stiff, adding vanillin sugar and rum. Pour cream into a piping bag. Cut the cream puffs in half horizontally. First put cherries on the bottom, then squirt cream on top and put the lid on top

4. 4

   30 minutes waiting time