Choux pastry rings with eggnog cream and berry compote

Ingredients for 1 servings:

• 130 ml water
• 30 g butter or margarine
• 80 g flour
• ½ tsp salt
• 2 eggs
• 150 g currants, red or morello cherries from the jar
• 150 g strawberries
• 150 g blueberries
• 100 g sugar
• 1 packet of vanilla pudding powder for cooking
• 500 ml cherry juice
• 500 ml cream
• 1 pack of Sahnefest
• 2 packets of vanilla sugar
• 30 ml egg liqueur
• 1 lemon(s), the juice
• 200 g powdered sugar
• some mint leaves
• some berries, e.g. strawberries

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Princess Salome’s bright circle of happiness, makes about 4 circles

Preheat the oven to 180°C (top/bottom heat). For the choux pastry, bring the water and salt to a boil in a large saucepan, then reduce the heat. Add the butter or margarine and let it melt. Add all of the flour and mix well with a wooden spoon until it comes together and a white coating forms on the bottom of the pan. Place the dough in a bowl and immediately beat one egg into the batter. Let it cool, then beat in the remaining egg well. Fill the choux pastry into a piping bag and pipe four pretzels onto a baking sheet lined with baking paper. Bake at 180°C on the middle rack for approx. 20 minutes. Then let it cool. For the icing, squeeze the lemon and collect the juice in a medium-sized bowl. Sift the icing sugar over the top and whisk it into the lemon juice; no lumps should form. Brush the cooled choux pastry pretzels with this mixture. For the berry compote, sort the berries and wash them briefly if necessary. Drain the morello cherries, collecting the cherry juice. Mix approx. 50 ml, 2 tbsp sugar and the custard powder until smooth. Bring the remaining cherry juice to a boil. Add the mixed powder and the remaining sugar while stirring and bring to a boil. Fold in the berries. Let cool. For the eggnog cream, whip the cream with the cream stiffener until stiff, gradually adding the vanilla sugar. Pour the eggnog onto the stiffly whipped cream and fold in very briefly. Have four large decorative plates ready. Place a ring on each plate, icing facing up. Place some of the berry compote on each plate. Fill the eggnog cream into a piping bag fitted with a star nozzle and pipe a decorative dollop of cream onto each plate. Garnish each dollop of cream with some mint and a strawberry and serve.