Mini cream puffs

Name: Mini cream puffs
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 65 g Butter or margarine; 1 pinch Salt; 150 g Flour; 4 Eggs (size M); 1 TEASPOON Baking Powder; 4 TABLESPOONS sliced hazelnuts; 1/2 (50 g) Hazelnut glaze bag; 2 (200 g each) Cup of whipped cream; 2 packages Bourbon vanilla sugar; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

65 g Butter or margarine
1 pinch Salt
150 g Flour
4 Eggs (size M)
1 TEASPOON Baking Powder
4 TABLESPOONS sliced hazelnuts
1/2 (50 g) Hazelnut glaze bag
2 (200 g each) Cup of whipped cream
2 packages Bourbon vanilla sugar
7-10 Tbsp Icing sugar
baking paper

Directions

1
Boil 1/4 litre of water, fat and salt. Add flour at once. Stir until the dough comes off the bottom as a dumpling. Stir in 1 egg immediately. Let the mixture cool down.
2
Stir in the remaining eggs one after the other, adding baking powder. Pour the dough into a piping bag with star-shaped spout. Spray small dots onto a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 20 minutes. Do not open the oven door! Halve the cream puffs and let them cool down. In the meantime roast the hazelnuts until golden brown. Warm up the glaze in a washbath. Pull the strings over the lids. Whip cream and vanilla sugar until stiff for the filling.
3
In the meantime roast the hazelnuts until golden brown. Warm up the glaze in a washbath. Pull the strings over the lids. Whip cream and vanilla sugar until stiff for the filling. Also fill into a piping bag. Spray onto the bases. Sprinkle with hazelnuts, place lid on top and dust with icing sugar