Windbag Prince Pückler (Tableau)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring 150 ml milk, 150 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 as a lump from the bottom of the pot. Put the dough into a mixing bowl and immediately stir in 1 egg. Let the dough cool down for 5-10 minutes. Stir in the remaining eggs one by one.

2. 2

   Pour the choux pastry into a piping bag with star-shaped spout (15 mm Ø) and squirt 8 cream puffs (tuffs of approx. 8 cm Ø) onto a baking tray (approx. 32 x 39 cm) lined with baking paper. Fill an ovenproof dish with water and place on the bottom of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Pour 150 ml milk and 100 g cream into a mixing cup rinsed with hot water. Add cream powder Mousse au Chocolat, stir briefly and whisk at highest setting for approx. 3 minutes. Make a mousse à la vanilla in the same way. Pour both into a flat bowl and chill for approx. 30 minutes. Remove the finished cream puffs from the oven, let them cool down briefly, cut them open with scissors and let them cool down. Wash, clean and slice the strawberries. Fill creams into 1 piping bag each.

3. 3

   Pour both into a flat bowl and chill for approx. 30 minutes. Remove the finished cream puffs from the oven, let them cool down briefly, cut them open with scissors and let them cool down. Wash, clean and slice the strawberries. Fill creams into 1 piping bag each. Spray some vanilla and chocolate cream on the bottoms of each piping bag. Put strawberry slices on top, press on a little. Spray 1 small tuff of a cream on each strawberry, place lid on top, dust with icing sugar and serve

4. 4

   Waiting time 20 minutes

Nutrition Facts

KCAL
490 kcal

CARBS
40 g

FATS
30 g

PROTEINS
13 g