Choux nests with vanilla cream

  • 100 g Butter or margarine
  • 1 Knife tip Salt
  • 250 g Flour
  • 6 eggs (size M)
  • 1/2 l Milk
  • 1 pack Pudding powder
  • ' Vanilla flavor '
  • 50 g Sugar
  • 150 g whipped cream
  • cling film
  • 1 (200 g) pack
  • marzipan raw mass
  • 2 EL Icing sugar
  • 1/2 TL Cocoa powder
  • red, yellow and green
  • food coloring
  • 30 g chopped pistachio
  • kerne
  • Lemon balm leaves
105 minutes
light
1.
Bring 1/4 liter of water, fat and salt to the boil in a saucepan. Pour in the flour at once. Then stir until the mixture separates from the bottom of the pot, forms a lump and a white skin covers the bottom of the pot. Remove from heat, fill into a bowl and stir an egg into the hot mixture. Allow to cool slightly. Then gradually stir in the remaining eggs until the dough is glossy and smooth enough to be squirted. Let the dough rest for about 30 minutes. In the meantime, remove 5-6 tablespoons of the milk and mix with pudding powder and sugar. Bring the rest of the milk to the boil. Stir in the pudding powder, briefly bring to the boil again and cover the finished pudding with cling film so that no skin forms. Let cool down. Moisten a baking sheet with water. Pour the choux pastry into a piping bag with a perforated nozzle and squirt 5 tuffs (8-9 cm Ø) onto the baking sheet. Bake in a preheated oven (electric stove: 225 ° C / gas: level 4) for about 20 minutes. Do not open the door in between, otherwise the pastries will collapse. Moisten a second baking sheet, sprinkle 4 tuffs on it and bake as described as soon as the first sheet is ready. Immediately cut the cones from the hot tuffs with scissors and let them cool. Whip the cream until stiff, stir into the pudding and distribute the vanilla cream into the choux nests. Put in a cool place. In the meantime, knead the marzipan and powdered sugar. Then work the cocoa under half of the marzipan mixture, roll out a good 1/2 cm thick and cut out 10 rabbits. Third the remaining marzipanand knead each with red, yellow and green food coloring. Shape small Easter eggs out of the colorful marzipan. Cover the choux nests with the Easter bunnies and marzipan eggs before serving. Sprinkle with chopped pistachios and serve garnished with lemon balm. Makes around 10 pieces
2.
Cloth: Apart
3.
Glass eggs: Christinenhütte
1 portion approx:
  • 460 kcal
  • 1930 kJ

0 Comments

Leave A Comment