Iced mini cream pouches with vanilla cream and chocolate sauce

Ingredients

Directions

1. 1

   For the choux pastry, boil milk with 75 ml water, 1 pinch of salt and butter in a wide saucepan. Add flour at once. Stir with a wooden spoon until the dough comes off the bottom of the pot as a lump and a white layer forms on the bottom of the pot.

2. 2

   Pour the dough into a bowl and immediately stir in 1 egg. Let it cool down a little. Then stir in the remaining eggs one after the other.

3. 3

   Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line a baking tray with baking paper. Pour the dough into a piping bag with a large star-shaped spout. Spray about 12 tuffs onto the baking tray.

4. 4

   Bake in a hot oven for about 20 minutes (do not open the oven door during the baking time!). Remove the cream puffs and cut open immediately with scissors, but do not cut through completely. Let it cool down.

5. 5

   For the vanilla cream, mix crème fraîche, 1 tablespoon sugar and 2 vanilla sugars. Whip 300 g cream until stiff, fold in. Carefully fill the vanilla cream into the cream puffs with a spoon. Mini cream puffs min.

6. 6

   Freeze for two hours.

7. 7

   For the chocolate sauce, boil 100 ml water, 75 g sugar, 1 vanilla sugar and 1 pinch of salt in a saucepan. Stir in the cocoa with a whisk. Simmer everything while stirring constantly for 3-5 minutes. Remove from heat and stir in 75 g cream.

8. 8

   Let the sauce cool down.

9. 9

   Wash and clean the strawberries and chop them finely. Mix with 1 tablespoon of sugar. Remove cream puffs from the freezer about 30 minutes before serving. Wash mint, shake dry. Pluck off leaves, chop finely if necessary.

10. 10

    Lift under the strawberries. Arrange cream puffs with sauce and strawberries.