Choux pastry rings with vanilla cream

For 14 pieces
  • 1 packet pudding powder 'vanilla flavor (for 1 / 2 l milk; for cooking)
  • 1/2 l low-fat milk
  • 75 g sugar
  • grated peel from 1/2 untreated orange
  • 1 Pinch Salt
  • 50 g yogurt butter
  • 150 g flour
  • 3 Eggs (size M)
  • 150 g Cremefine to whip
  • 75 g Dark chocolate
  • cling film
  • baking paper
75 minutes
light
1.
Pudding powder and 6 tablespoons Stir milk until smooth. Boil 340 ml milk and sugar, remove from heat, stir in pudding powder and simmer for about 1 minute while stirring. Stir in the orange peel. Pour into a bowl, immediately cover with foil and let cool down. Bring 100 ml milk, 100 ml water, salt and butter to the boil in a saucepan. Add the flour all at once and stir with a spoon until the dough comes off the bottom in a lump. Pour batter into a mixing bowl and immediately stir in 1 egg. Let the dough cool for about 10 minutes, then stir in the remaining eggs. Pour the choux pastry into a piping bag with a star nozzle and place 14 donuts on a lined with baking paperSplash baking sheet. Bake in a preheated oven (electric stove: 225 ° C / fan oven: 200 ° C / gas: level 4) for 15-20 minutes. Take out of the oven, let cool and cut in half horizontally with a knife. Beat the Cremefine until stiff. Beat the pudding until smooth. Fold in Cremefine. Pour the cream into a piping bag with a perforated nozzle and squirt into the choux pastry rings. Chop the chocolate and melt it over a warm water bath. Decorate filled choux pastry rings with chocolate strips
2.
15 minutes waiting time
1 piece approx .:
  • 170 kcal
  • 710 kJ
  • 5 g protein
  • 8 g fat
  • 20 g carbohydrates

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