Cream puffs

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring 250 ml water, sugar, salt and butter to the boil. Pour the flour into the water at once and stir until the dough comes off the bottom of the pot as a lump. Burn the dough for 1-2 minutes on all sides, creating a white layer on the bottom of the pot. Pour the dumpling into a bowl and let it cool down a little. Stir in the eggs one by one

2. 2

   Pour the dough into a piping bag with a medium-sized perforated spout. Spray large tuffs onto 2 baking trays lined with baking paper. 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: see manufacturer) for 20-25 minutes

3. 3

   Remove the cream puffs from the oven and let them cool down on a kitchen grid. Cut off approx. 1/4 of the cream puffs as a lid

4. 4

   Berries selected. Whip cream and icing sugar until stiff. Pour into a piping bag with star-shaped spout. Cover cream puff bases with about half of the berries, spray cream on top and cover with the remaining berries. Close with the lid and dust with icing sugar

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
180 kcal

CARBS
13 g

FATS
13 g

PROTEINS
4 g