Warm Cream Puffs, Filled with Elderflower Mousse, with Red Fruits Florentine Style

Briefly bring 1,200 ml cream with the vanilla pod to the boil on the stove. Remove the saucepan from the heat and stir in the elderflower. Let it stand for a few minutes. Place the gelatine sheets in cold water to soften. Remove the vanilla pod from the cream. Then strain the blossoms and stir the pulp of the vanilla pod with the honey into the cream. Squeeze out the gelatine well and then melt it in the saucepan and mix it with some of the yogurt. Stir into the rest of the yogurt together with a little lemon juice and elderberry syrup. Finally, whip and fold in 200 ml of cream. Let the whole thing cool in the refrigerator for 3-4 hours.

Bring the water, salt and butter to the boil briefly in a saucepan. Then sift in the flour and stir over a low heat until the dough comes off the base. Gradually stir in the eggs. Fill the piping bag and sprinkle small heaps on the baking paper with plenty of space between them and bake in the oven at 220 ° C for about 20 minutes. It is best to always observe so that nothing burns. Do not open the oven while baking!

Wash and drain a good handful of mint leaves. Peel a few unsalted pistachios. Grind together with a little lime juice and a good dash of vanilla syrup with the hand blender and distribute on the mousse.

The cream with sugar, butter, small. Stir chopped fruits (e.g. dried rose hips, cranberries) in a saucepan on a low flame until smooth. Add the almond flakes. Let the mixture cool down. Put small heaps of it on baking wafers and place on a baking sheet lined with baking paper. Bake in a preheated oven at 150 ° C for approx. 20 to 30 minutes.