Cream puff with rum pot fruits

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Drain the fruit well on a sieve. Collect the liquid. Bring 1/4 litre of water, butter and salt to the boil in a saucepan. Add flour at once and stir with a wooden spoon (perforated spoon) until the mixture becomes a dumpling and a white skin forms at the bottom of the pot.

2. 2

   Pour into a mixing bowl and allow to cool for 10-15 minutes. Stir the eggs one by one with a perforated spoon into the mixture (each egg must have completely bonded with the dough before the next egg is stirred in).

3. 3

   Pour the dough into a piping bag with a large star-shaped spout, squirt 12 cream puffs onto a damp baking tray lined with baking paper. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 35-40 minutes.

4. 4

   (Do not open the oven door for the first 25 minutes). Remove the baking tray from the oven, place the cream puffs on a grid and cut open immediately with scissors or a bread knife. Let it cool down.

5. 5

   Stir 3 tablespoons of rum pot liquid, sugar and sauce powder until smooth. Bring the remaining liquid to the boil in a small pot, stir in the sauce powder and bring to the boil again. Carefully mix in the fruit.

6. 6

   Remove from the stove and let it cool down a little. Put the cream, sour cream, vanilla sugar and sauce powder (without boiling) into a bowl and whisk until stiff with the whisks of the hand mixer to a tippy mixture.

7. 7

   Spread the bound rum pot into the lower bottoms of the cream puffs. Pour the vanilla cream into a piping bag with a star-shaped spout, squirt on top and place the lid on top. Mix icing sugar and cinnamon and dust on the cream puffs.

Nutrition Facts

KCAL
340 kcal

CARBS
27 g

FATS
18 g

PROTEINS
5 g