Cream puff with strawberry cream and rhubarb compote

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash, clean and cut the rhubarb into pieces. Boil 150 ml apple juice. Mix 5 tablespoons apple juice, 50 g sugar and red fruit jelly powder until smooth and stir into the boiling apple juice. Bring to the boil briefly while stirring, then add the rhubarb, bring to the boil and simmer for 2-4 minutes. Chill the groats and let them cool down while stirring occasionally. Bring milk, 1/8 litre water, salt and butter to the boil in a saucepan.

2. 2

   Add flour at once and stir with a stirring spoon until the dough comes off the bottom of the pot as a lump. Put the dough into a mixing bowl and immediately stir in 1 egg. Then let the dough cool down for about 10 minutes and stir in the remaining eggs one by one. Pour the choux pastry into a piping bag with a large star-shaped spout and squirt 5 (relatively flat) cream puffs (tuffs 6-7 cm Ø) each onto 2 baking trays lined with baking paper (approx. 32 x 37 cm). Fill an ovenproof dish with water and place on the bottom of the oven. Bake the baking trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove the finished cream puffs from the oven and let them cool down. Wash and clean the strawberries and puree them finely with a hand blender. Whip cream, lemon juice, 2 tablespoons sugar until stiff. Fold in strawberry puree and fill into a piping bag with a large perforated spout. Chill the cream. Cut the cream puff in the lower third.

3. 3

   Remove the finished cream puffs from the oven and let them cool down. Wash and clean the strawberries and puree them finely with a hand blender. Whip cream, lemon juice, 2 tablespoons sugar until stiff. Fold in strawberry puree and fill into a piping bag with a large perforated spout. Chill the cream. Cut the cream puff in the lower third. First put some compote on the cream puff bottoms, then spray strawberry cream on top and close with the lid. Dust with icing sugar

4. 4

   40 minutes waiting time

Nutrition Facts

KCAL
320 kcal

CARBS
28 g

FATS
20 g

PROTEINS
6 g