Mini cream pouches with vanilla cream and chocolate sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring milk, 125 ml water, 1 pinch of salt and butter to the boil in a saucepan. Add the flour at once and stir with a mixing spoon until the dough separates as a lump from the bottom of the pot. Put the dough into a mixing bowl and immediately stir in 1 egg. Leave to cool for 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 2 baking trays with baking paper. Spray about 12 tuffs on each. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) one after the other for about 20 minutes. Do not open the oven during the baking time! Take out and let cool down

2. 2

   For the vanilla cream, mix vanilla pulp with crème fraîche and 75 g sugar. Whip 650 g cream until stiff, fold in. Use a saw knife to cut the cream puff in half horizontally, but do not cut through completely. Carefully fill the vanilla cream into the cream puffs with a spoon. Freeze for at least 2 hours

3. 3

   For the chocolate sauce, boil 125 ml water, 100 g sugar and 1 pinch of salt in a saucepan. Stir in the cocoa powder with a whisk. Let everything boil while stirring constantly. Remove from heat and stir in 100 g cream. Let it cool down. Wash, clean and chop the strawberries. Mix with 2 tablespoons of sugar and set aside. Wash mint, shake dry and remove leaves. Remove cream puffs from the freezer about 30 minutes before serving. Sprinkle strawberries with mint. Serve cream puffs with chocolate sauce and strawberries

4. 4

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
240 kcal

CARBS
18 g

FATS
17 g

PROTEINS
5 g