Cream puffs with red wine sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring fat, salt and 250 ml water to the boil. When the fat is completely melted, add flour all at once. Stir until a white layer forms on the bottom of the pot and the dough comes off the bottom of the pot as a lump. Pour into a bowl. Stir in 1 egg, allow to cool for 10 minutes. Stir in 2 eggs one after the other.

2. 2

   Pour the dough into a piping bag with a star-shaped spout and spray tuffs (6 cm Ø) onto 2 baking trays lined with baking paper. Bake the tuffs one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Do not open the oven door. Remove the cream puffs and cut them in half immediately with scissors. Let it cool down. Sort the blackberries, wash carefully and drain well. For the red wine cream, whip cream until stiff. Put the red wine (included in the package) and 6 tablespoons of water (both at room temperature) into a fat-free mixing bowl. Add the dessert powder and whisk briefly with the whisks of the hand mixer on the lowest setting. Then whisk at highest setting for 2 minutes until the mixture becomes frothy and thick. Using the hand mixer on the lowest setting, briefly stir in the stiffly whipped cream.

3. 3

   For the red wine cream, whip cream until stiff. Put the red wine (included in the package) and 6 tablespoons of water (both at room temperature) into a fat-free mixing bowl. Add the dessert powder and whisk briefly with the whisks of the hand mixer on the lowest setting. Then whisk at highest setting for 2 minutes until the mixture becomes frothy and thick. Using the hand mixer on the lowest setting, briefly stir in the stiffly whipped cream. Chill the cream for approx. 1 hour, then spread it with a spoon on the lower choux pastry halves. Spread the blackberries on top, place the lid on top. Coarsely chop the chocolate coating and melt it on a warm water bath. Pour the chocolate coating into a freezer bag, cut off a small corner and draw strips over the cream puffs. Chill for about 1 hour. Decorate with lemon balm

4. 4

   Chill the cream for approx. 1 hour, then spread it with a spoon on the lower choux pastry halves. Spread the blackberries on top, place the lid on top. Coarsely chop the chocolate coating and melt it on a warm water bath. Pour the chocolate coating into a freezer bag, cut off a small corner and draw strips over the cream puffs. Chill for about 1 hour. Decorate with lemon balm

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
110 kcal

CARBS
11 g

FATS
6 g

PROTEINS
3 g