Cream puff with raspberry cream filling (four times different)

COOK TIME
75 mins

TOTAL TIME
75 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 wooden spoon until the dough separates as a lump from the bottom of the pot. Stir in 1 egg, allow to cool for 10 minutes, add the remaining eggs one after the other.

2. 2

   Put the choux pastry into a piping bag with a large star-shaped spout and squirt 12 cream puffs (3 cm wide each) onto a baking tray (approx. 32 x 37 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.

3. 3

   Remove and let it cool down. Whip the cream until stiff, allow the cream setting agent to trickle in. Select the raspberries and puree with sugar, pass through a sieve. Add the raspberry puree to the cream, marble briefly with a fork.

4. 4

   Cut the cream puff in half horizontally. Spread raspberry cream on the lower halves, place the lid on top. Dust with icing sugar.

Nutrition Facts

KCAL
270 kcal

CARBS
16 g

FATS
20 g

PROTEINS
6 g