Cream puff with strawberry filling

Name: Cream puff with strawberry filling
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 65 g Butter or margarine; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 150 g Flour; 4 Eggs (size M); 250 g Strawberries; 200 g Schmand; 75 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 200 g Whipped cream; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

65 g Butter or margarine
2 packages Vanillin sugar
7-10 Tbsp Salt
150 g Flour
4 Eggs (size M)
250 g Strawberries
200 g Schmand
75 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
200 g Whipped cream
7-10 Tbsp Icing sugar
baking paper

Directions

1
Bring 250 ml water, fat, 1 sachet of vanillin sugar and salt to the boil. Add the flour at once and stir until the mixture comes off the bottom of the pot as a lump. Pull the pot off the stove. First stir in 1 egg.
2
Put the dough into a mixing bowl, let it cool down a bit, stir in the remaining eggs bit by bit. Pour the choux pastry into a piping bag with a large star-shaped spout. Spray 12 dough patches at some distance on a baking tray lined with baking paper.
3
Bake in the preheated oven (electric cooker: 225 ° C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Remove the cream puffs from the oven, immediately cut off the lids with scissors and let everything cool down on a cake rack.
4
In the meantime wash and clean the strawberries. Slice about 5 strawberries, cut the rest into small cubes. Mix sour cream, sugar and lemon peel. Stir in the strawberry cubes. Whip cream and 1 packet of vanilla sugar until stiff and fold in.
5
Pour cream into a piping bag with a large star-shaped spout (15 mm Ø) and squirt it onto the lower halves of the cream puffs. Spread strawberry slices on top and place the lid on top. Dust with icing sugar and serve fresh.