John Myers
Chocolate Cream Puffs with Pepper and Strawberries
The perfect chocolate cream puffs with pepper and strawberries recipe with a picture and simple step-by-step instructions.
- 100 g Sugar
- 100 g Butter
- 150 g Flour
- 4 piece Eggs
- 1 pinch Salt
- 30 g Food starch
- 100 g Couverture
- 30 g Freshly chopped pistachios
- 500 g Whipped cream
- 1 packet Cream stiffener
- 2 packet Vanilla sugar
- 500 g Strawberry
- 0,5 teaspoon Pepper from the grinder
- Bring ¼ l water, 1 teaspoon sugar, salt and fat to the boil. Add the flour all at once until the dough loosens from the bottom of the pan as a lump. When a white film forms there, remove the pan from the heat. Stir in 1 egg and let cool. Mix in 3 eggs one at a time. Fill into a piping bag with a star nozzle and squirt about 10 cream puffs onto a baking sheet lined with baking paper. Bake in the preheated oven (223 ° C fan oven) for about 30 minutes. Halve the cream puffs and allow to cool.
filling
- Let the couverture melt in a hot water bath and spread over the cooled cream puff halves (above). Sprinkle with pistachios, whip the cream until stiff and fill the cream puffs with it. Wash the strawberries, quarter them and sprinkle with pepper. A cheese platter can be served with it.
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