Cream puffs with cherry compote and cream, according to an ancient recipe

Ingredients for 1 servings:

• ¼ liter of water
• 50 g butter
• 170 g flour
• 1 pinch of salt
• 4 eggs, possibly more
• 1 tsp, leveled baking powder
• 1 jar of groats (cherry groats) or
• 1 jar sour cherries
• possibly cornstarch
• e.g. whipped cream
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the choux pastry, bring the water, butter, and salt to a boil. Once boiling, turn off the heat and add the flour all at once. Stir vigorously until a ball forms. Let the mixture cook in the pan for another 2 minutes (rolling the ball back and forth). A white coating will form on the bottom of the pan. Remove from the heat and let cool for about 5 minutes. Gradually stir in the eggs, one at a time. Be careful: one egg must be completely mixed in first… then add the next! The amount of egg is correct when the dough is very shiny and falls off the wooden spoon in long peaks. So experiment: sometimes 4 eggs are enough – sometimes you need 6. Mix the baking powder into the cooled dough first. Line a baking sheet with baking paper and use 2 tablespoons (moisten frequently with water) to place small heaps on the baking sheet. Make sure there is enough space between them, as the profiteroles will rise a lot. The dough yields about 10-12 profiteroles. Depending on the desired size. I bake them in the same size you’d buy them. Bake at 225°C (do not preheat) for 30-40 minutes on the middle rack. Do not open the oven for the first 20 minutes, as the profiteroles could collapse. After baking, let them cool slightly and then cut off the tops to allow them to cool. Fill with cherry compote and cream just before serving and sprinkle with powdered sugar. If you want to use sour cherries, bring the cherries to a boil and thicken them slightly with cornstarch.