Apricot profiteroles with eggnog cream

Ingredients for 1 servings:

• 375 ml water
• 50 g butter
• 1 pinch of salt
• 1 tsp sugar
• 250 g flour
• 4 eggs
• 3 sheets of gelatin
• 125 ml eggnog
• 500 ml cream
• 1 packet of vanilla sugar
• 1 tbsp powdered sugar
• 1 can apricot(s), drained

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

perfect for Easter coffee

Bring the water to a boil with butter, sugar, and salt. Add the flour all at once. Stir until the dough forms a ball and a white “skin” forms on the bottom of the pan. Transfer the ball of dough to a mixing bowl and beat in one egg at a time, ensuring the dough thickens evenly. Fill the dough into a piping bag fitted with a large star nozzle. Pipe about 12 balls onto a baking sheet lined with baking paper. Bake in a preheated oven at 200°C for 25-30 minutes until golden brown. Cut off the tops of the profiteroles. Cool on a wire rack. Soften the gelatine according to the package instructions. Whip the cream until stiff, fold in the powdered sugar and vanilla sugar. Squeeze out the gelatine, dissolve it, and mix it with the egg liqueur. Then fold it into the cream and chill. Place two apricot halves in each profiterole. Cut the remaining apricots into wedges. Now fill a piping bag with the eggnog cream with a star nozzle and pipe a dollop of cream into the bottom halves of each puff pastry case, onto the apricots. Decorate with apricot slices and then loosely place the lids on top.