Choux pastry flowers with fruit cream

For 10 flowers
  • 100 g Butter
  • 1 Mesp. Salt
  • 250 g flour
  • 6 Eggs (size M)
  • 8 sheet white gelatine
  • 375 g Strawberries
  • 1 EL Lemon juice
  • 350 g Lean quark
  • 120 g sugar
  • 1 packet Bourbon vanilla sugar
  • 100 g Raspberries
  • 100 g blueberries
  • 250 g Whipped cream
  • 1 EL Icing sugar
  • Melissa
  • baking paper
120 minutes
light
1.
Butter, 1/4 Bring liters of water and salt to the boil. Add the flour all at once and stir with a wooden spoon until the mixture becomes a lump and a white skin forms on the bottom of the pot. Transfer to a bowl and let cool for 10-15 minutes. In the meantime, preheat the oven to 225 ° C. Fill a heat-resistant dish with hot water and place it on a wire shelf on the lower rail in the oven. Stir eggs one after the other with a wooden spoon into the fire mass (each egg must have completely combined with the mass before the next egg is added). Pour the mixture into a piping bag with a large star nozzle and spray 10-11 flowers (approx. 8 cm Ø) onto 2 baking sheets lined with baking paper. Bake one after the other in a preheated oven (electric stove: 225 ° C / gas: level 4) for 25-30 minutes. Let the finished choux pastry flowers rest for 2-3 minutes, then cut through with a saw / bread knife. Let cool down. In the meantime, soak the gelatine in cold water. Wash the strawberries, drain them well and clean them. Roughly cut 250 g strawberries into pieces and place in a tall mixing bowl. Add lemon juice and puree with the cutting stick of the hand mixer. Mix the quark, 100 g sugar and vanilla sugar until smooth. Squeeze out the gelatine and dissolve it in a saucepan over low heat. Stir in the strawberry puree, then stir everything into the quark mixture. Chill for 10-15 minutes. Meanwhile read out raspberries. Wash the blueberries and let them drain well. Cut the remaining strawberries into wedges, mix with half of the berries and the remaining sugar. Whip the cream. When the strawberry curd begins to gel, fold in the cream. Put the cream in a piping bag with a large star nozzle. Spread the sugared berries on the bases of the choux pastry flowers and sprinkle the cream on top. Press the rest of the berries into the cream and place the top pastry flowers on top. Chill for 1-2 hours. Dust the flowers lavishly with powdered sugar and serve decorated with lemon balm. Makes 10-11 flowers
2.
Per piece (10) approx. 1680 kJ / 400 kcal. E 14 g / F 21 g / KH 37 g
3.
Plate: Olbernhauer Glaswerke

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