:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/-2mxHbHko3l0JVG06BQH/4a492b3a7eed0366df2460314caf6a.jpeg "Choux Pastry Puffs with Fruit Topping")
Choux Pastry Puffs with Fruit Topping
This is my favorite dessert, this time enhanced with freeze-dried fruit. A perfect sweet-sour combination.
Ingredients
Often
- 180 g Semi-coarse flour
- 6 pcs Eggs
- 240 ml water
- 125 tablespoon butter
- 1 tablespoon Crystal sugar
- 1⁄2 teaspoon salt
Cream
- 500 ml milk
- 1 egg
- 2 Yolks
- 150 g Crystal sugar
- 30 g Plain flour
- 30 g Of golden class
- 500 ml whipped cream
Caramel glaze
- 150 g Sugar granulated
- 100 g cooking cream
- 60 g butter
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Directions
In the pot, let the water boil with butter cut into cubes. Add sugar, salt, and flour. Stir until the dough comes together and cook it for about 2 - 3 minutes. Let it cool slightly. Gradually stir in one egg at a time. Fill a pastry bag with the dough and apply it to a baking sheet lined with baking paper in the shape of circles. Bake at 180 °C for approximately 20 minutes.
We will make a pudding from milk, eggs, sugar, flour, and Golden Spike. We cover it with food foil and let it set in the refrigerator. Whip the cream until semi-stiff, add to the whipped pudding and combine.
Cut the cooled cream puffs in half. Dip the top halves in caramel glaze and let it harden. Apply the pudding cream in a circle to the bottom half, sprinkle with freeze-dried fruit, and cover with the top.
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