Cream puff with raspberry cream (Diabetíker)
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp :
- 40 g Butter or margarine
- 1 pinch Salt
- 120 g Flour
- 3 Eggs (size M)
- baking paper
- 170 g frozen raspberries
- 100 g Whipped cream
- 2 packages Cream stabiliser
- 200 g Low-fat curd
- 7-10 Tbsp a few squirts of sweetener
- 1/2 package Vanilla sauce
- 200 ml Milk
- 3 g Scattered sweetness
- 7-10 Tbsp Lemon balm
Directions
- 1
Boil 1/4 litre of water, fat and salt. Add the flour at once and stir in until the dough separates as a lump from the bottom of the pot. Remove the pot from the heat. Stir in eggs bit by bit. Let rest for about 1/2 hour.
- 2
Pour the dough into a piping bag with a star-shaped spout and squirt 8 rosette-shaped heaps onto a baking tray lined with baking paper. In the preheated oven (electric cooker: 200 °C/ circulating air: 175 ° C/ gas: level 3) approx. 40 w
- 3
Defrost the raspberries. Whip the cream until stiff, while pouring in the cream firming agent. Puree 20 g raspberries, stir into the quark. Fold the raspberry quark into the cream and season to taste with sweetener
- 4
Cut a lid off each of the still warm cream puffs with scissors and let them cool down
- 5
Mix the sauce powder and a little milk. Boil up the rest of the milk. Stir in the sauce powder and bring to the boil briefly. Leave to cool. Cover the lower halves of the cream puffs with the remaining raspberries. Pour raspberry cream into a piping bag with a star-shaped spout and squirt onto the raspberries. Drizzle some vanilla sauce over it. Put the lid on top. Sprinkle with powdered sweetness. Decorate with balm leaves
- 6
1 BE, of which 3 g fructose
More Delicious Recipes
