Fruity Mountains

Ingredients for 1 servings:

• 250 ml water
• 50 g butter
• 180 g flour
• 6 eggs
• 2 pinches of baking powder
• 1 jar cherry(s) (sour cherries), large
• 60 g cornstarch
• cherry brandy
• 30 g sugar
• 600 g cream
• 3 packs of cream stiffener
• 2 packets of vanilla sugar
• 30 g sugar
• 1 tsp cocoa powder

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Bring the water and butter to a boil in a saucepan. Remove the pan from the heat. Pour the flour all at once into the liquid and stir to form a ball of dough. Heat for about 1 minute while stirring. Immediately transfer the hot ball to a mixing bowl and gradually stir in the eggs using the dough hook of the mixer. Finally, stir the baking powder into the cooled dough. Spread the dough onto a baking tray lined with baking paper. Bake at 220°C (180°C fan-assisted oven) for about 20-30 minutes. Immediately after baking, remove the pastry from the tray and leave to cool on a wire rack without the paper. Drain the cherries. Measure out 250ml of the juice. Bring the juice to a boil in a saucepan, thicken with the cornstarch mixed with a little of the juice. Stir in the cherries. Season to taste with 30g sugar and kirsch. Allow to cool. Whip the cream with the cream stabilizer, vanilla sugar and sugar (30g) until stiff peaks form. Spread the cream in large dollops over the choux pastry base, spreading the cherry mixture into the gaps. Dust the cream with cocoa powder.