Strawberry Campari Windbag

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring 1/4 litre of water, butter flakes, 1 pinch of salt and lemon peel to the boil. Add flour all at once. Stir until the dough separates from the bottom as a dumpling. Pour into a mixing bowl and let it cool down a little. Stir in the eggs bit by bit. Pour into a piping bag with a large star-shaped spout. Spray 6 cream puffs onto a baking tray lined with baking paper.

2. 2

   Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes. Cut off the lid while still warm with scissors. Cool down on a cake rack. For the cream, soak gelatine in cold water. Wash and clean the strawberries. Put 6 pieces aside for decoration. Puree remaining strawberries, 40 g sugar and 2-4 tablespoons Campari. Squeeze the gelatine, dissolve lukewarm. Stir in 2 tablespoons of pureed strawberries. Stir the mixed gelatine into the rest of the pureed strawberries. Chill until the cream begins to set. Whip the cream until stiff, fold in, refrigerate again. Spread the cream on the cream puffs before it gets too firm. Rub some chocolate over it.

3. 3

   Stir in 2 tablespoons of pureed strawberries. Stir the mixed gelatine into the rest of the pureed strawberries. Chill until the cream begins to set. Whip the cream until stiff, fold in, refrigerate again. Spread the cream on the cream puffs before it gets too firm. Rub some chocolate over it. Roughly chop the remaining chocolate and melt it on a hot water bath. Sprinkle half of the cream puffs with it, let it set. Cut the strawberries in half. Mix the cake glaze and 25 g sugar in a small cooking pot. Gradually stir with 100 ml of cold water and 1 tablespoon of Campari with a stirring spoon until smooth. Bring to the boil while stirring. Drizzle the icing on the remaining cream puff lids and halved strawberries. Leave to dress briefly and serve

4. 4

   Sprinkle half of the cream puffs with it, let it set. Cut the strawberries in half. Mix the cake glaze and 25 g sugar in a small cooking pot. Gradually stir with 100 ml of cold water and 1 tablespoon of Campari with a stirring spoon until smooth. Bring to the boil while stirring. Drizzle the icing on the remaining cream puff lids and halved strawberries. Leave to dress briefly and serve

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
530 kcal

CARBS
46 g

FATS
32 g

PROTEINS
12 g