Cream puff with whisky vanilla cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 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. Put the dough into a mixing bowl, let it cool down a bit, stir in the rest of the eggs bit by bit.

2. 2

   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. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 30-35 minutes. Remove cream puffs from the oven, immediately cut off the lids with scissors and let everything cool down on a cake rack. In the meantime, roughly chop Daim sweets. Whip the cream until stiff, allowing the remaining vanillin sugar and cream setting agent to trickle in. Carefully stir in whisky cream liqueur and chopped sweets. Fill the cream with a tablespoon into the lower halves of the cream puffs and place the lids on top. Mix icing sugar and cocoa and dust the cream puffs with it.

3. 3

   Whip the cream until stiff, allowing the remaining vanillin sugar and cream setting agent to trickle in. Carefully stir in whisky cream liqueur and chopped sweets. Fill the cream with a tablespoon into the lower halves of the cream puffs and place the lids on top. Mix icing sugar and cocoa and dust the cream puffs with it. Serve fresh. Makes 12 pieces

Nutrition Facts

KCAL
260 kcal

CARBS
16 g

FATS
19 g

PROTEINS
5 g