Love Bones

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the cherries, remove the stalks, remove stones and allow to drain. Bring the cherries, cherry nectar, 60 g sugar and vanillin sugar briefly to the boil and let it boil for about 2 minutes. Stir cornflour and about 3 tablespoons of cold water until smooth. Stir cornflour into the boiling liquid. Let simmer for about 1 minute while stirring. Let it cool down. Stir pudding powder with 100 ml milk until smooth.

2. 2

   Bring 250 ml milk and 75 g sugar to the boil, remove from the heat. Stir in the pudding powder and let it simmer for 1 minute while stirring. Pour into a bowl, cover with foil and allow to cool. Bring 125 ml milk, 125 ml water, salt and fat to the boil in a saucepan. Add flour at once and stir with a stirring spoon until the dough separates from the bottom of the pot as a lump. Put the dough into a mixing bowl and immediately stir in an egg. Then let the dough cool down for about 10 minutes and stir in the remaining eggs one by one. Put the choux pastry into a piping bag with a large star-shaped spout. Line two baking trays with baking paper and squirt 8 long strips (approx. 10 cm long) on each. Bake the trays one after the other in a preheated oven (electric cooker: 225 ° C/ convection oven: 200 °C/ gas: level 4) for 25-30 minutes. Cut open finished lover bones immediately with scissors and let them cool down. Stir the pudding until smooth. Whip the sour cream with the whisk of the hand mixer until stiff, allow the cream firming agent to trickle in and fold into the pudding.

3. 3

   Then let the dough cool down for about 10 minutes and stir in the remaining eggs one by one. Put the choux pastry into a piping bag with a large star-shaped spout. Line two baking trays with baking paper and squirt 8 long strips (approx. 10 cm long) on each. Bake the trays one after the other in a preheated oven (electric cooker: 225 ° C/ convection oven: 200 °C/ gas: level 4) for 25-30 minutes. Cut open finished lover bones immediately with scissors and let them cool down. Stir the pudding until smooth. Whip the sour cream with the whisk of the hand mixer until stiff, allow the cream firming agent to trickle in and fold into the pudding. Pour into a piping bag with a large perforated spout. Spread the cherry compote over the lower halves of the loving bones and spray cream on top. Chill for about 1 hour. Coarsely chop the chocolate coating and melt it in a hot water bath. Place the upper lover's bone halves on the cream and draw lines over the pastry with the couverture. Chill for approx. 30 minutes

4. 4

   Pour into a piping bag with a large perforated spout. Spread the cherry compote over the lower halves of the loving bones and spray cream on top. Chill for about 1 hour. Coarsely chop the chocolate coating and melt it in a hot water bath. Place the upper lover's bone halves on the cream and draw lines over the pastry with the couverture. Chill for approx. 30 minutes

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
280 kcal

CARBS
31 g

FATS
14 g

PROTEINS
5 g