Cream puffs with Baileys cream and cherries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring 1/4 litre of water, salt and fat to the boil in a saucepan. Add the flour at once and stir over medium heat until the dough separates as a lump from the bottom of the pot. Pull the pot off the stove. Stir in 1 egg immediately. Put the dough into a mixing bowl, let it cool down a bit and stir in the rest of the eggs bit by bit. Pour the choux pastry into a piping bag with a large star-shaped spout.12 Pour the dough onto a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 225°C/circulating air: 200°C/gas: level 4) for 20-25 minutes.

2. 2

   Meanwhile, drain the cherries on a sieve, collecting the juice. Stir starch and 3 tablespoons of cherry juice until smooth. Bring the cherry juice, sugar and cinnamon to the boil in a saucepan. Stir in starch and bring to the boil briefly. Fold in cherries. Remove cream puffs from the oven and immediately cut off the lids with scissors. Everything on a

3. 3

   Let the cake rack cool down. In the meantime, whip the cream until stiff, while pouring in 1 sachet of cream firming agent. Baileys embezzled. Pour cream into a piping bag with a large star-shaped spout. Fill the cream pouch with cherries and squirt 1 tuff of cream on top. Put the lid on top and dust with icing sugar. Decorate with mint

Nutrition Facts

KCAL
240 kcal

CARBS
20 g

FATS
15 g

PROTEINS
4 g