Cream puff with vanilla-raspberry cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the BrandTeig, bring butter, salt, milk and 1⁄8 l water to the boil until the butter has melted. Add the flour at once and stir with a wooden spoon until a white layer forms on the bottom of the pot and the dough comes off the bottom as a dumpling.

2. 2

   Put the dough into a bowl and immediately stir in 1 egg, let it cool down for about 10 minutes.

3. 3

   Stir the remaining eggs into the dough one after the other. Pour the dough into a piping bag with a large star-shaped spout and squirt approx. 16 tuffs (each approx. 6 cm Ø) onto two baking trays lined with baking paper.

4. 4

   Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 25 minutes in succession (do not open the oven door!). Cut the cream puff horizontally. Let them cool down.

5. 5

   Defrost the raspberries for the filling. Mix cream stiffener with sugar and vanilla sugar. Whip cream with it until stiff. Stir raspberries briefly with a whisk and fold into the cream. Fill raspberry cream into a piping bag with a large star-shaped spout.

6. 6

   Spray onto the lower halves of the dough. Place the lid on top and dust with icing sugar.

Nutrition Facts

KCAL
240 kcal

CARBS
18 g

FATS
16 g

PROTEINS
5 g