Pfitzauf with cherry compote

Name: Pfitzauf with cherry compote
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 glass (720 ml) Cherries; 2 tablespoons (20 g) Cornstarch; 1 package Vanillin sugar; 80 g + some butter; 250 g Flour; 7-10 Tbsp grated rind of1 organic lemon; 7-10 Tbsp Salt; 1⁄2 l Milk; 4 Eggs (Gr. M); 7-10 Tbsp Icing sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 glass (720 ml) Cherries
2 tablespoons (20 g) Cornstarch
1 package Vanillin sugar
80 g + some butter
250 g Flour
7-10 Tbsp grated rind of1 organic lemon
7-10 Tbsp Salt
1⁄2 l Milk
4 Eggs (Gr. M)
7-10 Tbsp Icing sugar

Directions

1
Drain the cherries and collect the juice. Mix starch and 4 tablespoons of juice. Boil up the rest of the juice and vanilla sugar. Stir in starch and simmer for about 1 minute. Add the cherries. Leave to cool.
2
Melt 80 g butter and let it cool down. Put flour, lemon peel and 1 pinch of salt in a bowl. Mix milk, eggs and the liquid butter one after the other into the flour and stir everything into a liquid dough.
3
Leave to soak for about 15 minutes.
4
Grease 8 soufflé tins or ovenproof cups (approx. 200 ml capacity each) well and fill them to approx. 3⁄4 with the dough. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 40 minutes.
5
(So that the soufflés do not collapse, do not open the oven door in between).
6
If necessary, loosen the edge of the pike from the moulds with a sharp knife and turn over. Dust with icing sugar and arrange with the cherries.