Strawberry cloud with mascarpone cream

Name: Strawberry cloud with mascarpone cream
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 1/8 l Milk; 75 g butter, salt; 200 g Flour; 4 Eggs (Gr. M); 400 g Strawberries; 250 g Mascarpone light; 500 g Skimmed milk yoghurt; 2 packages Vanillin sugar; 2 packages Cream stabiliser; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

1/8 l Milk
75 g butter, salt
200 g Flour
4 Eggs (Gr. M)
400 g Strawberries
250 g Mascarpone light
500 g Skimmed milk yoghurt
2 packages Vanillin sugar
2 packages Cream stabiliser
7-10 Tbsp Icing sugar
baking paper

Directions

1
Line 2 baking trays with baking paper. Boil milk, 1/8 l water, butter and 1 pinch of salt in a pot. Add the flour at once and stir with a wooden spoon until the dough separates from the bottom of the pot as a dumpling. Remove from the stove. Stir in 1 egg immediately. Let it cool down for about 10 minutes. Then stir in the remaining eggs one after the other.
2
Using 2 tablespoons, spread a total of 12 piles of dough with sufficient space between the trays. Fill an ovenproof dish or cup with hot water and place on the bottom of the oven. Bake the choux pastry one after the other in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/gas: level 4) for about 25 minutes. Immediately cut in half horizontally with scissors. Allow to cool down
3
Wash, clean and quarter the strawberries. Stir mascarpone, yoghurt, vanillin sugar and cream setting agent only briefly (otherwise they become thin). Pour onto the cake base. Spread the strawberries on top, put the lid on and dust with icing sugar