Cream puffs with cherry compote

Name: Cream puffs with cherry compote
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 350 ml Milk; 85 g Butter or margarine; 1 untreated lemon; 375 g Flour; 1 (7 g) bag of dry yeast; 1 pinch Salt; 100 g Sugar; 1 egg (size M); 1 glass (720 ml) Cherries; 1 package Vanillin sugar; 1 TABLESPOON Cornstarch; 75 g Whipped cream; 25 g flaked almonds; 7-10 Tbsp some sugar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

350 ml Milk
85 g Butter or margarine
1 untreated lemon
375 g Flour
1 (7 g) bag of dry yeast
1 pinch Salt
100 g Sugar
1 egg (size M)
1 glass (720 ml) Cherries
1 package Vanillin sugar
1 TABLESPOON Cornstarch
75 g Whipped cream
25 g flaked almonds
7-10 Tbsp some sugar

Directions

1
Heat 175 ml milk. Melt 60 g fat in it. Wash the lemon thoroughly and finely grate the peel. Mix flour and yeast. Add salt, 50 g sugar, lemon rind, egg and warm milk with fat to the flour-yeast mixture.
2
Knead with the dough hooks of the hand mixer to a smooth dough, cover and leave to rise in a warm place for about 40 minutes. In the meantime, drain the cherries on a sieve. Squeeze lemon.
3
Bring cherry juice, vanilla sugar, 25 g sugar and lemon juice to the boil. Stir cornflour and 5 tablespoons of water until smooth, add to the boiling cherry juice. Bring to the boil again while stirring and fold in the cherries.
4
Form small dumplings from the yeast dough with floured hands, place in an ovenproof dish, cover and leave to rise in a warm place for approx. 30 minutes. Warm the remaining milk, whipped cream, remaining sugar and remaining fat in a saucepan without boiling! Pour over the walked-on pies and bake in a preheated oven (electric: 200 °C / gas: level 3) for 25-30 minutes.
5
Cover the cake after half the baking time. Roast almonds in a dry pan and sprinkle over the Buchteln before serving. Serve again sprinkled with a little sugar as desired. Add stewed cherries extra.