Large cream puffs with red fruit jelly

Ingredients

Directions

1. 1

   Bring milk, 125 ml water, butter and salt to the boil in a saucepan. Add flour and baking powder at once and stir in with a perforated spoon. Stir until the dough comes off the bottom of the pot as a lump. Take it off the stove. Put the dough into a bowl, stir in 1 egg and let the dough cool down a little. Then stir in 3 eggs one after the other until you have a smooth dough

2. 2

   Pour the dough into a piping bag with a large star-shaped spout (size 16-17). Spray a total of 8 large cream puffs onto 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 25-30 minutes one after the other. Remove from the oven, cut open immediately with small scissors and let cool off

3. 3

   Put 40 g of meringue in a freezer bag, crush finely with a dough roller. Whip cream until stiff, fold in meringue crumbs. Pour cream into a piping bag with a large star-shaped spout. Spread about 2/3 of the groats on the bottom of the cream puffs. Spray the cream on top in a spiral shape. Spread the rest of the groats over it. Roughly crumble the rest of the meringue and put the lid on. Dust with icing sugar. Tastes best fresh

4. 4

   Waiting time approx. 45 minutes