Easter cream puffs

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the choux pastry, boil 1/8 litre of water, fat and salt. Add the flour at once and stir until the dough is released from the bottom of the pot. Put the dough into a bowl and stir in an egg.

2. 2

   Let the dough cool down a little. Stir in the remaining eggs. Put the dough into a piping bag with a star-shaped spout and squirt it egg-shaped (approx. 7 cm long) at a large distance onto 2-3 baking trays lined with baking paper.

3. 3

   Bake the eggs one after the other in the preheated oven (electric oven: 225 ° C/ gas: level 4) for approx. 25 minutes. While still hot, cut across with scissors. Let them cool down. Drain the cherries and let them drain well.

4. 4

   Whip cream, espresso powder and sugar until stiff. Finally, sprinkle in cream firming agent. Stir in liqueur. Pour cream into a piping bag with a smaller star-shaped spout, squirt on the lower halves of the cream puffs and spread cherries on top.

5. 5

   Cover with the upper halves. Dust with icing sugar. Decorate with colourful dragee eggs as desired.

Nutrition Facts

KCAL
190 kcal

CARBS
14 g

FATS
13 g

PROTEINS
3 g