Cream Puff Rings
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 192 kcal | (9 %) | ||
| Protein | 5.4 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) |
Ingredients
- For the cream
- 1 packet Instant pudding
- 250 milliliters multivitamin juice
- 2 Tbsps sugar
- For the dough
- 125 milliliters water
- 25 grams butter
- 1 pinch salt
- 1 packet Vanilla sugar
- 80 grams Pastry flour
- 20 grams cornstarch
- 1 generous pinch Baking powder
- 2 eggs
- For the pastries
- 200 grams cream
- 100 grams Gooseberry
Preparation steps
For the cream: Combine pudding powder with at least 6 tablespoons of multivitamin juice. Bring remaining juice and sugar to a boil. Remove pot from heat and stir in pudding powder. Bring to a boil, then remove from heat and let cool.
For the dough: Combine water, butter and salt in a saucepan and bring to a boil. Stir in flour, cornstarch and baking soda and stir until a lump forms at the bottom of the pan. Remove from heat and stir in 1 egg. Then add remaining eggs and let cool.
Pour dough into a piping bag with a star tip and pipe 10 large rings onto a baking sheet lined with parchment paper. Bake in an oven preheated to 200°C (approximately 400°F) for 20-25 minutes. Remove and cut in half horizontally, then let cool.
Rinse gooseberries, drain well and cut in half. Beat cream until stiff. Stir cold pudding until creamy, then fold in cream and gooseberries.
Distribute cream onto bottom halves of the pastries Top with top halves and serve.
