John Myers
Contents
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Ingredients
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
Instructions
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.
Nutrition
Serving: 100gCalories: 249kcalCarbohydrates: 18.3gProtein: 2.7gFat: 17.3g
