John Myers
Ingredients for 1 servings:
- 1 cake base
- 1 pack of cream puffs (mini, cream or strawberry filling, frozen)
- 1 bag of cream powder (Paradise Cream, variety of your choice)
- 1 tbsp jam of your choice
- 300 ml milk, cold
- possibly chocolate sprinkles or colorful sprinkles, Smarties etc.
- possibly fruit of your choice
Instructions
Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes
quick and easy, not just for birthdays, inexpensive
Strain the jam through a sieve. Prepare the paradise cream with the cold milk according to the package instructions. Spread the jam evenly over the cake base. Place the still-frozen(!) mini profiteroles on top, leaving some space around the edges of the cake. Now spread the paradise cream over the profiteroles to form a sort of “hill.” You don’t necessarily have to use all of the cream—I had about 1/3 left over. Finally, decorate as desired. You can, of course, also place fruit (fresh, frozen, or canned) on top of the jam. Your imagination and taste are unlimited. The cake should stand for 1-2 hours so the profiteroles soften a bit. However, it will still taste good refrigerated two days later (if it keeps that long).
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