Cream puff with raspberry yoghurt cream

Name: Cream puff with raspberry yoghurt cream
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 60 g Butter or margarine; 1 pinch Salt; 150 g Flour; 4 Eggs (size M); baking paper; 1 package (250 g) frozen raspberries; 200 g Whipped cream; 1 package Vanillin sugar; 2 packages Cream stabiliser; 2 (150 g each) Mug of raspberry yoghurt; 4 TABLESPOONS Egg liqueur; 7-10 Tbsp Icing sugar; 7-10 Tbsp a few leaves of lemon balm

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

60 g Butter or margarine
1 pinch Salt
150 g Flour
4 Eggs (size M)
baking paper
1 package (250 g) frozen raspberries
200 g Whipped cream
1 package Vanillin sugar
2 packages Cream stabiliser
2 (150 g each) Mug of raspberry yoghurt
4 TABLESPOONS Egg liqueur
7-10 Tbsp Icing sugar
7-10 Tbsp a few leaves of lemon balm

Directions

1
For the dough, boil 1/4 litre of water, fat and salt. Add the flour at once and stir in until the dough comes off the bottom of the pot as a lump. Remove the pot from the heat. Knead in the eggs bit by bit.
2
Let it rest for about half an hour. Pour the dough into a piping bag with star-shaped spout and squirt 8 rosette-shaped heaps onto a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes.
3
In the meantime, thaw the raspberries. For the yoghurt cream, whip cream with vanilla sugar and cream firmer until stiff. Fold in yoghurt. Cut off one cap from each of the still warm cream puffs with a pair of scissors and leave to cool.
4
First cover the lower halves with raspberries (keep some for decoration). Pour yoghurt cream into a piping bag with a star-shaped spout and squirt onto the raspberries. Drizzle a little eggnog over it.
5
Put the lid on it. Dust with icing sugar. Arrange one cream puff each with some raspberries and lemon balm leaves on a small plate. Makes 8 pieces.