Strawberry and egg liqueur puffs

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring milk, 1/8 litre water, salt and butter to the boil in a saucepan. Add the flour at once, 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. Let the dough cool down for about 10 minutes and stir in the remaining eggs one by one

2. 2

   Pour the choux pastry into a piping bag with a large star-shaped spout and squirt 4 (relatively flat) cream puffs (7-8 cm Ø) each onto 2 baking trays (approx. 32 x 37 cm) lined with baking paper. Bake the baking trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove the finished cream puffs from the oven and let them cool down

3. 3

   Chop the chocolate and melt over a warm water bath. Clean and wash the strawberries, dab dry and cut into thin slices. Cut cream puffs in half and sprinkle chocolate over the lids with a teaspoon. Whip the cream in 2 portions with the whisks of the hand mixer until stiff, finally pour in vanilla sugar. Fold the advocaat into the cream. Pour half of the cream into a piping bag with a large star-shaped spout

4. 4

   Spray the cream on the cream puff bases first, then spread 1 strawberry in slices on each. Spray the rest of the cream on top and close with the lid

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
530 kcal

CARBS
28 g

FATS
40 g

PROTEINS
9 g