Choux Pastry Doughnuts with Guma

Put the water, milk, butter, sugar and salt in a saucepan and bring to the boil.

Add all the flour at once and stir very vigorously with a wooden spoon until the mixture forms a lump that comes away from the edge of the pot.

Transfer the dough to a bowl and let it cool a bit.

Meanwhile, preheat the oven to 180°C hot air.

Now mix the eggs into the dough one by one.

Fill the dough into a pastry bag with a star-shaped nozzle and pipe rosettes onto a baking tray lined with baking paper.

Bake the choux pastry doughnuts for about 25 minutes until golden brown and crispy. Do not open the oven.

For the filling, whip the Guma Pâtisserie cream to a firm consistency for about 3 to 4 minutes and pour into a piping bag fitted with a star nozzle.

Cut the cooled choux pastry doughnuts once horizontally and fill with the cream and, if desired, with fruit.

Finally, sprinkle with powdered sugar.

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