User Manual

Cakes and small baked items, desserts and sweet dishes: 177
Cream puffs with sweet filling [Index: ]
MCRC00903985_BO_Grundrezept_Brandteig-010_F39MCRC00917881_SE_Grundrezept_Brandteig-007MCRC00900562_NF_Grundrezept_Brandteig-036_RZ0Sweet bakingSmall baked itemsPreparation methodsBakingRecipe categoriesBaking
To make approx. 12 servings
Baking tray
CHOUX PASTRY:
250 ml water
1 pinch salt
50 g butter
150 g flour
4 eggs
1 level tsp baking powder
SWEET FILLING:
500 ml cream
2-4 tsp sugar
1 sachet vanilla sugar
1 sachet cream stiffener
1 tin mandarins, drained weight 190 g
IN ADDITION:
Greaseproof paper
Per serving
231 kcal, 17 g carbs, 16 g fat, 5 g protein, 1,4 BU
PREPARATION
1. Bring the water, salt and butter to the boil in a saucepan.
2. Pour the sifted flour into the saucepan in one go. Switch off the hotplate. Stir well with a wooden
spoon or the dough hook of a hand mixer. Return to the still warm hotplate to reduce the liquid. To do
so, beat the mixture until it comes away from the sides and forms a soft ball, and until a white coating
becomes visible on the base of the saucepan.
3. Place the ball in a deep mixing bowl. Mix the eggs in one by one at the highest setting. Let the
mixture cool down.
4. Mix the baking powder into the cold mixture.
5. Line the baking tray with greaseproof paper. Using two teaspoons, make equal-sized balls of
pastry and place them on the baking tray. Leave plenty of room between them, as the mixture will
double in size as it bakes. Bake as indicated.
6. Immediately after baking, cut open with kitchen scissors and leave to cool.
7. For the sweet filling, whip the cream until very stiff with sugar, vanilla sugar and cream stiffener.
Let the mandarins drain well and fill them into the cream puffs with the cream before serving.
Setting procedure:
CircoTherm
210 °C
Preheat
Added steam: low
Baking time: 25-35 minutes
Tip:
The pastry is very delicate. Only open the
appliance door when the cream puffs are ready.
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