Horseshoe windbag

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Defrost the raspberries in a bowl. Bring milk, 125 ml water, salt and butter to the boil in a saucepan. Add flour at once and stir with a mixing spoon until the dough separates from the bottom of the pot as a lump. Put the dough into a mixing bowl and quickly stir in 1 egg with a mixing spoon or the whisk of the hand mixer. Let cool down for about 10 minutes

2. 2

   Stir the remaining eggs into the choux pastry. Pour the mixture into a piping bag with a large star-shaped spout. Line 2 baking trays with baking paper and spray approx. 12 horseshoes (each 8 x 9 cm) on top. Fill an ovenproof dish with water and place on the bottom of the oven. Bake the trays one after the other in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 25-30 minutes. About 10 minutes before the end of the baking time, cover the horseshoes with aluminium foil if necessary. Remove the cream puffs from the oven, immediately cut them in half horizontally and let them cool down on a cake rack

3. 3

   Pass the raspberries through a sieve. Whip the cream with the whisk of the hand mixer until stiff, pouring in sugar. Fold in the raspberry puree to 4 tbsp. Fill the lower horseshoe halves with raspberry cream, sprinkle with the rest of the raspberry puree. Place the upper horseshoe halves on top

4. 4

   Roughly chop the chocolate and melt it in a bowl over a warm water bath. Pour chocolate into a freezer bag, cut off a small corner. Pour chocolate in strips over the horseshoes. Chill for about 15 minutes until the chocolate has set

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
320 kcal

CARBS
29 g

FATS
19 g

PROTEINS
7 g