Fried egg pouches

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the choux pastry, boil 150 ml water, 1 pinch of salt and butter in a pot. Add flour at once and stir over low heat with a wooden spoon until the dough comes off the bottom of the pot as a lump.

2. 2

   Pour the dough into a bowl and immediately stir in 1 egg with the wooden spoon or dough hook of the mixer. Leave to cool for about 5 minutes. Stir in the remaining eggs one after the other.

3. 3

   Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line two baking trays with baking paper. Use a tablespoon to spread 5 small pastry patties on each tray. Fill an ovenproof dish with water and place it on the bottom of the oven.

4. 4

   Bake baking trays with cream puffs one after the other in a hot oven for 20-25 minutes. Remove from the oven and allow to cool.

5. 5

   Drain the apricots. Cut the vanilla pod lengthwise and scrape out the pulp. Whip the cream until stiff. Mix sour cream, vanilla pulp and sugar, fold in cream. Spread the cream on the cream puffs.

6. 6

   Cover with 1 apricot half each (possibly use the rest for other purposes). Dust with icing sugar.

Nutrition Facts

KCAL
210 kcal

CARBS
19 g

FATS
12 g

PROTEINS
4 g