Cream puff with red fruit jelly filling (four times different)

Name: Cream puff with red fruit jelly filling (four times different)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1/8 l Milk; 1 pinch Salt; 100 g Butter; 200 g Flour; 4 Eggs (size M); 100 g Whipped cream; 1/2 package Cream stabiliser; 100 g Fresh cream; 25 g Sugar; 1 package Vanillin sugar; 500 g red fruit jelly (cup); 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1/8 l Milk
1 pinch Salt
100 g Butter
200 g Flour
4 Eggs (size M)
100 g Whipped cream
1/2 package Cream stabiliser
100 g Fresh cream
25 g Sugar
1 package Vanillin sugar
500 g red fruit jelly (cup)
7-10 Tbsp Icing sugar
baking paper

Directions

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, stir in the remaining ##eggs## one after the other.
2
Put the choux pastry into a piping bag with a large star-shaped spout and squirt 12 cream puffs (each approx. 3 cm wide) 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
Remove and let it cool down. Whip the cream until stiff, allow the cream setting agent to trickle in. Mix the creme fràiche with sugar and vanillin sugar, fold in the cream. ##Cut the cream in half horizontally.
4
First spread cream cream, then red fruit jelly on the lower halves. Place the lid on top and dust with icing sugar.