Choux pastry and strawberry corners

For 8 choux pastry corners
  • 60 g butter or margarine
  • 1 Pinch Salt
  • 1 TL Sugar
  • 100 g flour
  • 4 Eggs (size M)
  • 100 g dark chocolate
  • 25 g Coconut fat
  • 500 g Strawberries
  • 500 g whipped cream
  • 2 Package Vanillin sugar
  • Icing sugar
  • baking paper
75 minutes
light
1.
Bring 100 ml water with fat, salt and sugar to the boil. Stir in flour all at once and stir into a dumpling. Remove from the heat and gradually stir in the eggs with the dough hook of the hand mixer. Pour the batter into a piping bag with a medium-sized star nozzle. Squirt 4 triangles each approx. 4 cm wide and approx. 3 cm long onto 2 baking sheets lined with baking paper (with enough space between them). Bake one after the other in the preheated oven (electric stove: 225 ° C / gas: level 4) for 20-25 minutes. (Do not open the oven while baking.) Remove, cut triangles immediately and let cool. In the meantime, chop the chocolate and melt it in a hot water bath. Stir in coconut oil. Choux pastry lidImmerse in it approx. 2 cm deep. Place on a parchment-lined tray and let dry. Wash, clean and halve the strawberries. Beat the cream with the whisk of the hand mixer until stiff. Sprinkle in the vanillin sugar. Put the cream in a piping bag with a medium-sized star nozzle and fill the choux pastry bases with it. Top with the strawberries. Put the choux pastry lid on top and dust with powdered sugar
1 portion approx:
  • 460 kcal
  • 1930 kJ
  • 8 g ​​protein
  • 37 g fat
  • 23 g carbohydrates

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