John Myers
Contents
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Ingredients
Choux
- -
Chocolate egg liqueur filling
- 200 g Cream
- 100 g Milk chocolate
- 100 g Chocolate 80% cocoa
- 120 ml Advocaat
- Powdered sugar
Instructions
- I make the filling the evening before and let it cool in the fridge overnight.
- I put the cream and eggnog in a saucepan and heat it up - do not boil. In the meantime, break the chocolate into pieces. When the cream is hot, remove from the heat and add the chocolate and stir until it is smooth. Then put it in the fridge.
- I put the choux pastry in a piping bag and use it to squirt dots with a diameter of approx. 5 cm onto a baking sheet lined with baking paper. Then bake for 20 minutes at 200 degrees and let cool down well.
- Take the filling out of the refrigerator and whip well with the hand mixer. Cut the cream puffs with a saw knife. Pour the filling into a piping bag and squirt a bit of it onto the lower half, put the lid on and dust with powdered sugar.
Nutrition
Serving: 100gCalories: 353kcalCarbohydrates: 31.1gProtein: 3.7gFat: 21.5g
