Strawberry cream puffs

Ingredients for 12 servings:

• 65 g butter
• 2 packets of vanilla sugar
• Salt
• 150 g flour
• 4 m.-sized eggs
• 250 g strawberries
• 200 g sour cream
• 75 g sugar
• 1 lemon(s), untreated, only the zest
• 200 g whipped cream
• some powdered sugar for dusting
• 250 ml water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

super delicious

Preheat oven to 225 degrees Celsius. Bring 250 ml water, butter, 1 sachet of vanilla sugar, and salt to a boil. Add the flour all at once and stir until the mixture forms a ball and pulls away from the bottom of the pan. Remove the pan from the heat. First, stir in one egg. Transfer the batter to a mixing bowl and let it cool slightly. Then gradually stir in the remaining eggs. Fill the choux pastry into a piping bag fitted with a large star nozzle. Pipe 12 pastry dots onto a baking sheet lined with baking paper, leaving some space between them. Bake in the oven for 20-25 minutes. Remove the profiteroles from the oven, immediately cut off the tops with scissors, and let everything cool on a wire rack. Wash and hull the strawberries. Slice about 5 strawberries and cut the rest into small cubes. Mix together the sour cream, sugar, and lemon zest, then add the strawberry cubes. Whip the cream and 1 sachet of vanilla sugar until stiff peaks form and fold in. Fill a piping bag fitted with a large star nozzle with the cream and pipe it onto the bottom halves of the profiteroles. Arrange strawberry slices on top and place the lids on top. Dust with powdered sugar and serve immediately.