Choux pastry sandwiches with raspberry pudding

For 12 pieces
  • 450 ml low-fat milk
  • 1 Pri se Salt
  • 75 g Butter
  • 150 g flour
  • 3 eggs (size M)
  • 1 packet 'vanilla flavor' pudding powder
  • 5 EL Sugar
  • 100 g Frozen raspberries
  • 200 g Sour cream
  • Icing sugar
  • baking paper
75 minutes
light
1.
Boil 100 ml milk, 100 ml water, salt and butter in a saucepan. Add the flour all at once and stir with a mixing spoon until the dough loosens from the bottom of the pan and forms a white layer on the bottom. Put the batter in a mixing bowl and stir in 1 egg immediately. Then let the dough cool for about 10 minutes. Mix in the remaining eggs one by one
2.
Put the choux pastry into a piping bag with a large star nozzle (approx. 1.5 cm Ø). Inject about 6 'Z' each onto 2 baking sheets lined with baking paper. Fill an ovenproof dish with hot water. Slide the oven shelf directly onto the oven floor (or lower rail) and place the pan on it. Bake baking trays one after the other in a preheated oven (electric oven: 225 ° C / fan oven: 200 ° C / gas: level 4) for 20-25 minutes. Take the finished choux pastry 'Z' out of the oven and cut open with a sharp knife. Let cool down
3.
For the filling, boil 350 ml milk, except for 6 tbsp. Mix the custard powder, 3 tablespoons of sugar and 6 tablespoons of milk until smooth. Stir into the boiling milk, bring to the boil and simmer for 1 minute. Remove from the stove, fold in the frozen raspberries and let them cool.
4.
Whisk the sour cream and 2 tablespoons of sugar with the whisk of the hand mixer. Fold the whipped sour cream into the pudding. Fill sliced ​​sandwiches with pudding cream. Put the lid on and dust with powdered sugar
5.
Wait approx. 45 minutes
1 piece approx:
  • 210 kcal
  • 880 kJ
  • 5 g protein
  • 12 g fat
  • 21 g carbohydrates

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