Cream puffs sweet or savory

Ingredients for 1 servings:

• 250 ml water
• 1 pinch of salt
• 50 g butter
• 150 g flour, sifted
• 4 eggs
• 2 pinches of baking powder
• 2 cups of cream
• 2 packets of vanilla sugar
• 1 pack of cream stiffener
• some strawberries, or any fruit
• some powdered sugar
• 50 ml cream
• 100 g cream cheese
• 1 tbsp herbs, variety as desired
• some salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

With choux pastry

Bring water, salt, and butter to a boil in a saucepan and then immediately remove from the heat. Add the flour all at once to the hot liquid, stir with a wooden spoon until smooth, then return to the moderately warm stovetop and continue stirring until the mixture has detached from the bottom of the pan and a white pastry film has formed. Let the dough cool slightly. Gradually add the eggs, beating thoroughly after each egg until smooth. Stir the baking powder into the cooled dough. (The dough should be glossy and form peaks when pulled up.) Preheat the oven to 200°C (top/bottom heat). Fill a piping bag with the choux pastry and pipe small profiteroles onto a baking sheet lined with parchment paper. Leave some space between the profiteroles, as they will still rise. Do not open the oven during baking! Otherwise, the profiteroles will collapse. Bake the profiteroles for about 20 minutes until golden brown. After baking, immediately cut open the ends of the profiteroles with scissors so that the mixture can be easily piped in later, and allow to cool. Sweet filling: Whip the cream until stiff. Stir in the vanilla sugar and cream stabilizer. Cut the fruit into small pieces, mix finely if necessary, and fold into the cream. Fill the profiteroles with the cream mixture using a piping bag. Chill for approx. 30 minutes and dust with icing sugar shortly before serving. Savory filling: Whip the cream until stiff and gradually stir in the cream cheese and herbs. Season to taste and fill the profiteroles with a piping bag. Chill before serving. Tip: If you want to bake fewer profiteroles, you can halve the ingredients. The finished profiteroles can be frozen filled or empty.