Large cream puffs with strawberry cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring milk, 125 ml water, salt and butter to the boil in a saucepan. Add the flour at once and stir until the dough separates as a lump from the bottom of the pot (burn off). Pour the dough into a mixing bowl and immediately stir in 1 egg with a perforated spoon. Let rest for 10 minutes. Stir in 3 eggs one after the other.

2. 2

   Let rest for about 30 minutes. Pour the dough into a piping bag with a large star-shaped spout (18 mm Ø), squirt 4 large cream puffs onto a baking tray lined with baking paper. Put a small ovenproof cup of water in the oven. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 30-35 minutes. 10 minutes before the end of the baking time, cover the tips of the cream puff with aluminium foil if necessary. Remove from the oven, immediately cut open crosswise and let cool on a cake rack. In the meantime wash and clean the strawberries. Puree 250 g strawberries. Cut 500 g strawberries into pieces. Whip the cream with the whisk of the hand mixer until stiff, sprinkle with vanilla sugar. Fold in the strawberry pieces and carefully fold in the pureed strawberries in streaks.

3. 3

   In the meantime wash and clean the strawberries. Puree 250 g strawberries. Cut 500 g strawberries into pieces. Whip the cream with the whisk of the hand mixer until stiff, sprinkle with vanilla sugar. Fold in the strawberry pieces and carefully fold in the pureed strawberries in streaks. Spread the cream in the bottoms of the 4 cream puffs, place the lid on top. Dust with icing sugar and serve immediately

4. 4

   1 3/4 hours waiting time

Nutrition Facts

KCAL
1140 kcal

CARBS
63 g

FATS
89 g

PROTEINS
20 g