Cream puffs

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Boil the water with the butter and a pinch of salt. Add the flour and stir with a wooden spoon until a white coating forms on the bottom. Let it cool down for about 15 minutes.

2. 2

   Put the dumpling in a bowl. Preheat the oven to 200 ° (fan oven). Place a small bowl of hot water on the bottom.

3. 3

   Stir in 6 eggs one after the other (!) with the dough hook. Pour the mixture into a piping bag and squirt circles (approx. 4-5 cm diameter) onto a baking tray lined with baking paper.

4. 4

   Bake for about 20-25 minutes. Take out of the oven and let it rest for a short time. Then cut open the cream puffs (cut off a lid) and let them cool down.

5. 5

   1/4 l juice of the morello cherries with 2 P. Van. Mix sugar, the sugar and the cake glaze and bring to the boil. Add the cherries, bring to the boil once and fill the cream puffs with them. Leave to cool.

6. 6

   1/2 l cream with the rest of the van. Whip sugar and cream until stiff. Spray on the cherries. Put the lid on top. Just before serving, dust the cream puffs with icing sugar.