Until now our year was an exhausting one. So we needed a break to refresh and so we headed to the beautiful East Frisia. After a week with some sun, wind and as only sound birds singing in the trees we came back relaxed and happy. After unpacking the car I started to think to finish our short vacation with some sweet treats. A quick look in the fridge revealed some eggs and cream and in the freezer I found some currants from the last year (it is really time to use them!). And about two hours later our table was set with some Cream puffs and coffee.
For the dough I use the recipe from Bertinets Cookbook. It yields cream puffs which rise good, and which have a crisp crust and a soft crumb. To prevent them from deflating, it is important to bake them until they are evenly golden and crisp. If they turn out to be not completely crisp after the indicated baking time, it helps to turn the oven on convection mode for about five minutes.
Red Currant Cream Puffs
For 12 small cream puffs
Pâte à Choux
- 225g Water
- 60g Butter
- 5g Salt
- 125g flour Type 550
- 180g Egg (3 Eggs size L)
- 75g powder sugar
- 100g Crème fraîche
- 350g frozen (or fresh) red currants
- 200g cream
- powder sugar
For the filling mix créme fraîche, sugar and red currants.
Pâte à Choux: Heat in saucepan water, butter, and salt until the mixture boils. Remove from heat, add the flour all at once and mix until all flour is incorporated. Place the saucepan on the stove again and whip at low heat for another 1-2 minutes, until the dough pull apart from the bottom.
Place the dough in a kitchen machine and mix for 1 min. Now add the egg one by one and whip in between until a smooth dough is formed.
Fill the dough into a piping bag and pipe 12 cream puffs.
Bake at 220°C for 25 min. Let them cool in the oven with a open oven door.
Whip the cream and fold it under the red currant créme fraîche mixture.
Half the puffs and fill them with the raspberry filling. Dust with powdered sugar.