John Myers
Contents
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Ingredients
Choux:
- 225 ml Water
- 65 g Butter
- 1 pinch Salt
- 125 g Flour
- 2 Eggs
Vanilla cream:
- 1 Qimiq vanilla
- 125 ml Cream
- 2 tbsp Sugar
to sprinkle:
- 2 tbsp Powdered sugar
Instructions
Choux:
- Bring the water and butter to the boil with the salt.
- Pour in the flour all at once and stir in until the dough separates from the pan and a white layer forms on the bottom. Put the dough in a bowl and let cool down a little.
- Stir in the eggs one after the other with the kneading dough. Pour the dough into a pointed pouch with a large star nozzle.
- Draw a circle with a diameter of 26 cm on the back of a sheet of baking paper and use a cake divider to mark the distances for 12 pieces of cake. So the wreath becomes 1. round and 2. all cream puffs are the same size.
- Now use the piping bag to dress 12 cream puffs at each indicated distance.
- Bake in the preheated oven with top and bottom heat at 210 ° for about 30 minutes until golden brown. Important: do not open the oven for the first 20 minutes, otherwise the dough will collapse.
- Since the choux pastry is sugar-free, it can withstand the heat well and can be filled both sweet and savory.
- Cut off the lids of the cream puffs with a knife while they are still warm.
Vanilla cream:
- Beat the unrefrigerated QimiQ and sugar with the whisk until smooth. Fold in the whipped cream - done.
Finish:
- Squirt vanilla cream into each cream puff, sprinkle the lid with powdered sugar and place on the cream.
Nutrition
Serving: 100gCalories: 251kcalCarbohydrates: 24.3gProtein: 2.7gFat: 16g
