Sylt cream puff with lightning compote

Name: Sylt cream puff with lightning compote
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1/8 l Milk; 100 g Butter; 7-10 Tbsp Salt; 200 g Flour; 4 Eggs (Gr. M); 300 g mixed berries (e.g. currants, blueberries, blackberries); 270 g Forest fruit spread 200 ml juice (e.g. cherry); 400 Whipped cream; 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Piping bag with large star-shaped spout

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1/8 l Milk
100 g Butter
7-10 Tbsp Salt
200 g Flour
4 Eggs (Gr. M)
300 g mixed berries (e.g. currants, blueberries, blackberries)
270 g Forest fruit spread 200 ml juice (e.g. cherry)
400 Whipped cream
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Piping bag with large star-shaped spout

Directions

1
For the choux pastry, boil milk, 1⁄8 l water, butter and 1 pinch of salt in a pot. Add the flour at once and stir in with a wooden spoon until the dough separates from the bottom of the pot as a dumpling. Burn for 1-2 more minutes on all sides until a white layer forms on the bottom of the pot.
2
Pour the dough into a bowl, immediately add 1 egg. Let cool for about 10 minutes, then stir in 3 eggs one after the other until the dough is smooth.
3
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line two baking trays with baking paper. Pour the dough into a piping bag with a large star-shaped spout. Spray 4 large round tuffs (approx. 8 cm Ø each) onto each tray.
4
Bake the trays one by one in a hot oven for 25-30 minutes. Do not open the oven door in between - the cream puffs will collapse. Remove, cut open immediately with scissors and let cool.
5
For the filling, select the berries, wash if necessary, drain. Heat fruit spread with juice while stirring. Add fruit, bring to the boil briefly and allow to cool. Whip cream until stiff. To serve, fill a cream puff with cream and compote.
6
Dust with icing sugar.