Mini cream puffs with vanilla cream with strawberry salad

Name: Mini cream puffs with vanilla cream with strawberry salad
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 125 ml Milk; 100 g Butter; 1 pinch Salt; 200 g Flour; 4 Eggs (size M); 500 g Strawberries; 3 TABLESPOONS Strawberry fruit spreads; without pieces or pips; 500 g Whipped cream; 2 packages Vanillin sugar; 8 TABLESPOONS Liqueur 43; 3 TABLESPOONS Icing sugar; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

125 ml Milk
100 g Butter
1 pinch Salt
200 g Flour
4 Eggs (size M)
500 g Strawberries
3 TABLESPOONS Strawberry fruit spreads; without pieces or pips
500 g Whipped cream
2 packages Vanillin sugar
8 TABLESPOONS Liqueur 43
3 TABLESPOONS Icing sugar
baking paper

Directions

1
Bring milk, 125 ml water, butter and salt to the boil in a saucepan. Add flour at once and stir in with a wooden spoon. Stir until the dough comes off the bottom of the pot as a dumpling. Take it off the stove.
2
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.
3
Pour the dough into a piping bag with a large star-shaped spout. Spray a total of 16 small cream puffs on 2 baking trays lined with baking paper. Bake them one after the other in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see
4
manufacturer) Bake for 20-25 minutes. Remove from the oven, cut open immediately with small scissors and let cool.
5
Wash, clean and quarter the strawberries. Mix with fruit spread and chill for about 1 hour. Whip the cream until stiff, allowing the vanillin sugar to trickle in. Stir in liqueur briefly. Pour into a piping bag with a large star-shaped spout.
6
Spray cream onto the lower half of the cream puff. Place the upper halves of the cream puff on top. Dust with icing sugar. Decorate with mint. Serve with strawberry salad.