Choux hearts with vanilla cream

For 8 pieces
  • 1 glass (720 ml) sour cherries
  • 2 tbsp (20 g) cornstarch
  • 225 ml milk
  • 100 g Butter or margarine
  • 1 pinch salt
  • 150 g flour
  • 4 eggs (size M)
  • 400 g whipped cream
  • 2 packet 'Vanilla flavor' sauce powder
  • Melissa
  • baking paper
105 minutes
Drain the cherries, collecting the juice. Mix the starch with about 8 tablespoons of juice until smooth. Bring the rest of the juice to the boil. Stir in the starch mixture, simmer for about 1 minute while stirring. Stir in the cherries, allow to cool. Bring 125 ml milk, 125 ml water, fat and salt to the boil in a saucepan. Add the flour all at once and stir with a mixing spoon until the dough loosens from the bottom of the pan as a lump. Put the batter in a mixing bowl and stir in 1 egg immediately. Then let the dough cool for about 15 minutes. Stir in the rest of the eggs one by one. Put in a piping bag with a large star nozzle. Line 2 baking sheets with parchment paper and spray 4 hearts (approx. 9 cm in size) on each. Bake in a preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for approx. 20 minutes. Immediately cut open choux pastry hearts with scissors and allow to cool. Pour the cream and 100 ml milk (both cold) into a mixing bowl. Mix in the sauce powder with the whisk of the hand mixer. Approx. Stir for 1 minute until the creamthickens. Fill into a piping bag with a medium star nozzle. Squirt the cream on the underside of the hearts. Spread the cherries on top and put the lid on top. Chill hearts until ready to serve. Decorate with lemon balm
Wait about 15 minutes
1 piece approx .:
  • 490 kcal
  • 2050 kJ
  • 8 g ​​protein
  • 31 g fat
  • 41 g carbohydrates


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