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Trimagic Cream Puffs

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Trimagic Cream Puffs

The perfect trimagic cream puffs recipe with a picture and simple step-by-step instructions.

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:

  1. Heat the water and butter in a saucepan until the butter has melted.
  2. 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.
  3. Let the mixture cool down briefly and gradually fold the eggs into the flour mixture.
  4. 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.
  5. Then let the cream puffs cool down well, then cut and fill.

Filling for the cream puffs:

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

Amaretto foam:

  1. Mix all ingredients together and whisk in a rectangular bowl with an electric whisk. Because skim off the foam and serve.
Dinner
European
trimagic cream puffs

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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.

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