Choux pastry eggs with liqueur cream

For 12 pieces
  • 125 ml milk
  • 1 pinch Salt
  • 75 g Butter
  • 200 g flour
  • 4 eggs (size M)
  • 100 g dark chocolate couverture
  • 750 g Whipped cream
  • 10 g coconut fat
  • 2 packet vanilla sugar
  • 2 Packet Cream stabilizer
  • 100 ml Eggnog
  • Chocolate grated
  • baking paper
75 minutes
Bring the milk, 125 ml water, salt and butter to the boil in a saucepan. Add the flour all at once and stir with a mixing spoon until the dough comes off the bottom of the pan. Put the batter in a mixing bowl and stir in 1 egg immediately. Let cool for 10 minutes and stir in the remaining eggs one by one. Put in a piping bag with a large star nozzle. Line two baking sheets with parchment paper. 6 eachSpray eggs (10 cm high) on the baking sheets. Bake one after the other in a preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for about 20 minutes. Let cool down. Chop the couverture. Melt 100 g cream, coconut fat and couverture over a warm water bath, stir until smooth, allow to cool slightly. Halve the choux pastry eggs. Mix the vanilla sugar and cream setting agent. Whip 650 g of cream until stiff, pour in the whipped cream mixture. Briefly stir in eggnog. Put the cream in a piping bag with a large star nozzle. Inject on the lower halves of the egg. Place the upper halves of the egg on top. Spread the icing over the eggs with a tablespoon, sprinkle with grated chocolate. Approx. Chill for 30 minutes
1 hour waiting time
1 piece approx. :
  • 420 kcal
  • 1760 kJ
  • 7 g protein
  • 32 g Fat
  • 23 g carbohydrates


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