Mini cream pouches with orange cream

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 1/8 l Milk
  • 7-10 Tbsp Salt
  • 100 g Butter
  • 200 g Flour
  • 4 Eggs (Gr. M)
  • 400 g Berries (e.g. strawberries; fresh or frozen)
  • 1-2 TABLESPOONS Sugar
  • 3 TABLESPOONS Orange liqueur or orange juice
  • 400–500 g Whipped cream
  • 2 packages Vanillin sugar
  • 7-10 Tbsp grated peel of 1 organic orange
  • baking paper

Directions

  1. 1

    Boil milk, 1/8 l water, 1 pinch of salt and butter in pieces. Add the flour at once and stir with a mixing spoon until the dough separates from the bottom of the pot as a lump. Remove from heat and knead in 1 egg.

  2. 2

    Cool down for about 10 minutes. Stir in 3 eggs one after the other.

  3. 3

    Pour the dough into a piping bag (large star-shaped spout). Line a baking tray with baking paper. Spray flat cream puffs (4-5 cm Ø) on top. Fill an ovenproof cup with water and place it on the oven bottom.

  4. 4

    Bake cream puffs in a hot oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 20 minutes. Remove and cut open immediately with scissors. Let cool off.

  5. 5

    Wash, clean and slice the berries (defrost frozen berries). Mix with sugar and liqueur. Whip cream until stiff, adding vanilla sugar and peel. Cream puff with berry

Nutrition Facts

KCAL
290 kcal
CARBS
19 g
FATS
20 g
PROTEINS
6 g