Cream Puffs with Vanilla Cream and Raspberry Chocolate Glaze

Choux

1. Slowly bring the water, salt and butter to the boil in a saucepan. Now pull the pot off the stove and add the flour (all at once). Stir in quickly and vigorously with a wooden spoon. Set the stove to minimal heat and stir for another 1-2 minutes. Has a lump formed? a white coating on the bottom of the pot? then they did everything right.
2. Put the dough in a mixing bowl. Then the eggs are added one after the other with the dough hook of the hand mixer (or with the food processor) and kneaded in. IMPORTANT: Each egg must be completely worked in before the next is added. Preheat the oven to 220 degrees (convection 200 degrees). Then fill the dough into a piping bag with a large star nozzle. Squirt 8-16 rosettes (approx. 4-8 cm in diameter) as straight and even as possible onto a baking sheet lined with baking paper (or a silicone mat). Put the tray in the hot oven at medium height and bake the cream puffs for 30-35 minutes. Place a heat-proof bowl filled with water on the bottom of the oven. After baking, let the cream puffs cool completely on a wire rack. Once they have cooled down, either cut off the heads or leave them completely if you want to inject the cream mass.
3. While the cream puffs cool down, prepare the remaining ingredients. First the filling.
4. Cut open the whole vanilla pod long ago and scrape the pulp out of one half (remaining pod in a glass with a screw cap) NOTE: Supply = the scraped-out pod in a glass with sugar. I always take a glass with a capacity of 200 grams and stack 50 grams of sugar with a whole pod on top of each other. If the glass is full I let it steep for 1 month and then use this sugar in baking. Put all the ingredients for the cream listed in the list of ingredients in a high mixing bowl and beat it until a solid mass is formed. Now fill them into a piping bag and put them in the refrigerator. Check the fresh raspberries and put them in a can in the refrigerator until they are needed. Calculate 2 pieces per cream puff and use the rest for the topping.
5. Continue with the chocolate. Melt these in a water bath. Mix in the cream and raspberry purée (from the remaining raspberries that have been crushed with a fork and passed through a sieve) and heat to 30-35 degrees. Finished.
6. Now the cooled cream puffs are filled with cream and 2 fresh raspberries each. Sprinkle with the chocolate and then, if desired, serve child-friendly with sprinkles or just sprinkled with powdered sugar.
7. It is easy to make the choux pastry and then freeze the baked cream puffs or eclairs. Thaw in portions and then fill up – hearty or sweet = it couldn’t be easier 🙂

Sweet greetings from “Grandma Spoon” aka Biggi ♥