Sweet choux pastry chicks

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring 1/4 l water, fat and salt to the boil. Add the flour at once and stir with a wooden spoon until the mixture separates from the bottom of the pot as a lump and forms a white film there. Remove from the stove. Immediately knead 1 egg with the dough hooks of the hand mixer under the hot dough. Let it cool down for about 15 minutes. Knead the remaining eggs one after the other (!) well underneath

2. 2

   Line 1-2 baking trays with baking paper. Draw approx. 10 ovals (approx. 8 cm long, 6 cm wide) with sufficient space between them

3. 3

   Pour a good 3/4 of the dough into a piping bag with a large star-shaped spout. Spray a strip on the ovals in the middle lengthwise. Spray a shorter strip on the left and right side and on top of each a longish tuff as wings. On the middle strip at one end spray a tuff as a tail.

4. 4

   Pour the rest of the dough into a piping bag with a large perforated spout. Spray about 10 tuffs for the heads onto the tray. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/gas: level 4) for 20-25 minutes. Cut open the chick body immediately with scissors and let everything cool down

5. 5

   Spread 5 chick bottom parts with 1TL fruit spread each. Whip the cream until stiff, sprinkle with cream firming agent and vanillin sugar. Pour into a piping bag with a star-shaped spout and squirt onto the jam. Place tops on top. Put almonds as beaks into the heads. Put them on the body with wooden skewers. Dust with icing sugar

Nutrition Facts

KCAL
260 kcal

CARBS
20 g

FATS
17 g

PROTEINS
5 g