Cream puff with red fruit jelly

Name: Cream puff with red fruit jelly
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 125 ml Milk; 100 g Butter; 7-10 Tbsp Salt; 200 g Flour; 1⁄4 Tsp Baking Powder; 4 Eggs (Gr. M); 60 g white meringue; 500 g Whipped cream; 500 g red fruit jelly (glass); 2 TABLESPOONS Icing sugar for dusting; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

125 ml Milk
100 g Butter
7-10 Tbsp Salt
200 g Flour
1⁄4 Tsp Baking Powder
4 Eggs (Gr. M)
60 g white meringue
500 g Whipped cream
500 g red fruit jelly (glass)
2 TABLESPOONS Icing sugar for dusting
baking paper

Directions

1
For the choux pastry, bring milk, 125 ml water, butter and 1 pinch of salt to the boil in a saucepan. Stir in flour and baking powder with a wooden spoon with a hole and stir until the dough comes off the bottom of the pot as a lump.
2
Put the choux pastry in a bowl. Stir in 1 egg and let the dough cool down a bit. Stir in the remaining 3 eggs one after the other.
3
Put the dough into a piping bag with a large star-shaped spout. Spray a total of 8 large cream puffs onto two baking trays lined with baking paper. One after the other in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see
4
manufacturer) bake for about 25 minutes. Remove the cream puffs from the oven, cut them open immediately with scissors and let them cool down.
5
For the filling 2⁄3 Put the meringue in a freezer bag. Finely chop with a pastry roll. Whip cream until stiff, fold in meringue. Pour cream into a piping bag with a large star-shaped spout. Ca. 2⁄3 Spread the grits in the cream puffs.
6
Spray cream on top. Spread the rest of the porridge on top. Crumble the rest of the meringue, sprinkle over it and put the lid on top. Dust the cream puffs with icing sugar.