Choux Pastry Doughnuts with Strawberry and Curd Filling

For the choux pastry, boil the milk with the butter and a pinch of iodized salt in a saucepan.

In the meantime, mix the flour with the baking powder and sift into a suitable bowl.

Now add the flour mixture to the milk, stirring continuously, and meanwhile continue stirring until the mixture forms a dumpling.

Remove the dough from the saucepan and place in a suitable bowl. Cool slightly and then gradually add the two eggs and fold them in.

Use a piping bag to pipe small heaps of dough onto a baking tray and bake in a heated oven at 200 °C for about 15 to 20 minutes, depending on the size.

Place the profiteroles on a baking rack and cool.

Rinse, clean and chop the strawberries. Put the curd cheese with the sugar in a large enough bowl and mix with vanilla sugar and a little bit of cinnamon powder. Add the strawberries and fold in.

Serving:

Sprinkle the profiteroles with powdered sugar, cut in half, fill with the strawberry curd and assemble repeatedly and bring to the table.

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