Cream Puffs with Eggnog Cream and Amarena Cherries

Choux:

1. Bring the water, butter and salt to a boil in a saucepan. Turn the heat down a little and quickly stir in the sifted flour with a wooden trowel. Then knead the mixture gently with the ladle until it is smooth, no more flour can be seen and has formed a lump. Then knead it back and forth in the pot until a white coating has formed on the bottom of the pot. This process is called “burning down”.
2. Transfer the dough to a bowl and let it cool slightly. Then, to add the 5 (!) Eggs, beat the 3rd egg into a cup, whisk and determine its weight. When the dough has cooled down to lukewarm, use the hand mixer to stir in the 2 and then half the egg. However, each egg must first be fully incorporated and the dough must be supple before the next is added.
3. Preheat the oven to 200 ° circulating air. Line the tray with baking paper or foil. Pour the dough into a piping bag with a large star collar (diameter 1.5 – 2 cm) and – starting from the outside and with a large distance – spray around 8 – 9 cm large dots.
4. Slide the tray into the oven on the 2nd rail from below. The baking time is 25 minutes. The bags should double their volume and have a golden brown color.

Cream:

1. Beat the cream and vanilla sugar until stiff. When it starts to set, gradually stir in the whipped cream and keep beating until it is firm. Finally, pour in the eggnog, whip everything again vigorously and fill the lower part of the horizontally cut cream puffs with it. Pour the cherries over the cream according to your own taste, put the top part of the cream puff on top and dust it with powdered sugar.
2. The hip gold is finished …………….
3. The amount of ingredients given here resulted in 3 large cream puffs. But it would also be enough for 6 medium or 12 minis (profiteroles). For smaller parts, however, use a smaller nozzle.
4. The dough is made quickly, the bags are quickly baked and filled …….. So a pastry on the “fast” …….. ;-)))