Sylt cream puff with strawberry cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the choux pastry, boil milk, 1⁄8 l water, 1 pinch of salt and butter in a pot while stirring. Add the flour at once and stir until the dough comes off the bottom of the pot as a lump.

2. 2

   Pour the dough into a bowl and immediately stir in 1 egg with a wooden spoon. Let it cool down for about 10 minutes. Stir in 3 eggs individually. Let dough rest for about 10 minutes.

3. 3

   Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Line a baking tray with baking paper. Pour the dough into a piping bag with a star-shaped spout (approx. 10 mm Ø), spray 8 cream puffs onto the baking paper.

4. 4

   Place an ovenproof mug with water on the bottom of the oven.

5. 5

   Bake the cream puffs in a hot oven on the middle shelf for 30-35 minutes until golden brown. If necessary, cover with aluminium foil about 10 minutes before the end of the baking time. Remove the cream puffs and immediately cut them open crosswise (preferably with scissors).

6. 6

   Let it cool down.

7. 7

   Washing and cleaning strawberries. Puree 250 g strawberries and cut the rest very finely. Whip the cream until stiff, adding vanilla sugar. Fold in the strawberry pieces and fold in the strawberry puree in streaks.

8. 8

   Spread on the cream puff bottoms, place the lid on top. Dust with icing sugar and serve immediately.