Cream puff with strawberry cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring fat, 1/8 litre water and salt to the boil. Add the flour at once and stir until the dough comes off the bottom of the pot as a lump. Put the dough into a bowl. Stir in eggs bit by bit and add the baking powder.

2. 2

   Pour the dough into a piping bag with a star-shaped spout and squirt 10 medium-sized tuffs onto a baking tray lined with baking paper. Bake in a preheated oven (electric: 200°C/ gas: level 3) for 25-30 minutes.

3. 3

   Place the cream puffs on a cake rack and cut off one lid at a time with scissors and leave to cool. Soak gelatine in cold water. Wash and clean the strawberries and cut 250 g into narrow slices.

4. 4

   Puree the rest of the strawberries and mix with lemon juice and zest and 50 g icing sugar. Squeeze the gelatine, dissolve, stir into the puree and chill. Whip the cream until stiff and fold in the puree to become firm.

5. 5

   Chill the cream again briefly and fill into a piping bag with a star-shaped spout. Spray onto the cream puff bases. Put strawberry wedges into the strawberry cream. Put the lid on the cream puffs and refrigerate for about 1/2 hour.

6. 6

   Dust with the remaining icing sugar and serve. Results in about 10 pieces.