Trimagic Cream Puffs

5 from 3 votes
Prep Time 40 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 249 kcal


Dough for the cream puffs:

  • 250 ml Water
  • 100 g Butter
  • 250 g Flour
  • 7 Pc. Eggs

Filling for the cream puffs:

  • 500 ml Cream
  • 2 tbsp San Apart
  • 1 Pc. Vanilla sticks
  • 50 ml Raspberry pulp
  • 30 ml Amaretto
  • 1 tbsp Grated chocolate
  • 4 packet Vanilla sugar

Amaretto foam:

  • 50 ml Amaretto
  • 250 ml Water
  • 2 tsp Lecithin


Dough for the cream puffs:

  • Heat the water and butter in a saucepan until the butter has melted.
  • Now all the flour at once, stir in, add to the pot and "burn off" the dough in the pot until a white film forms on the bottom of the pot.
  • Let the mixture cool down briefly and gradually fold the eggs into the flour mixture.
  • Use a piping bag to squirt the viscous dough onto a baking sheet and bake in a preheated oven at 220 ° C until golden-brown.
  • Then let the cream puffs cool down well, then cut and fill.

Filling for the cream puffs:

  • Whip the cream with the vanilla sugar and the pulp of the vanilla stick until stiff. Now fold in the San Apart.
  • Split the cream mixture into three parts and give each one a flavor.
  • That means mix each part with either amaretto, raspberry pulp or chocolate flakes and fill into the cream puffs.

Amaretto foam:

  • Mix all ingredients together and whisk in a rectangular bowl with an electric whisk. Because skim off the foam and serve.


Serving: 100gCalories: 249kcalCarbohydrates: 18.3gProtein: 2.7gFat: 17.3g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Vanilla Crescents

Wise Man’s Pig