Stuffed Easter eggs

Name: Stuffed Easter eggs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 100 ml Milk; 1 pinch Salt; 75 g Butter; 150 g Flour; 3 Eggs (size M); 3 sheets Gelatine; 75 g + 24 pieces raspberries; 250 g Whole milk yoghurt; 200 g Schmand; 1 package Vanillin sugar; 75 g Sugar; 200 g Whipped cream; 1 TABLESPOON Icing sugar; 7-10 Tbsp pink decoration sugar; 7-10 Tbsp Lemon balm; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

100 ml Milk
1 pinch Salt
75 g Butter
150 g Flour
3 Eggs (size M)
3 sheets Gelatine
75 g + 24 pieces raspberries
250 g Whole milk yoghurt
200 g Schmand
1 package Vanillin sugar
75 g Sugar
200 g Whipped cream
1 TABLESPOON Icing sugar
7-10 Tbsp pink decoration sugar
7-10 Tbsp Lemon balm
baking paper

Directions

1
Bring milk, 100 ml water, salt and butter to the boil in a saucepan. Add the flour at once and stir with a mixing spoon until the dough separates from the bottom of the pot as a dumpling and a white layer forms on the bottom. Put the dough into a mixing bowl and immediately stir in 1 egg. Let the dough cool down for about 10 minutes. Stir in 2 eggs one after the other. Pour the choux pastry into a piping bag with a medium sized perforated spout.
2
Spray 8 Easter eggs each onto 2 baking trays lined with baking paper, drawing each circle individually. Pour small drops of the remaining dough onto the baking tray. Fill an ovenproof dish with water and place it on the bottom of the oven. Bake the baking trays one after the other in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 18-20 minutes until golden brown, allow to cool. In the meantime, soak gelatine in cold water. Puree 75 g raspberries and pass through a sieve. Mix yoghurt, sour cream, raspberry puree, vanillin sugar and sugar. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of cream, then stir into the remaining cream. Chill the cream for about 10 minutes until it begins to gel slightly. Whip the cream until stiff, fold into the cream and chill for another 3 hours. Pour cream into a piping bag with a star-shaped spout and squirt onto 8 Easter eggs.
3
Mix yoghurt, sour cream, raspberry puree, vanillin sugar and sugar. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of cream, then stir into the remaining cream. Chill the cream for about 10 minutes until it begins to gel slightly. Whip the cream until stiff, fold into the cream and chill for another 3 hours. Pour cream into a piping bag with a star-shaped spout and squirt onto 8 Easter eggs. Cover with the other Easter eggs. Dust the Easter eggs with icing sugar and decorate each with 3 raspberries, lemon balm and pink decoration sugar
4
3 hours 20 minutes waiting time