Choux Pastry with Gingerbread Cream From the Hot Air Fryer

For the Brandteigkrapferl with gingerbread cream, bring the milk and salt to the boil in a saucepan. Stir in the flour with a wooden spoon, stirring constantly until the dough separates from the sides.

Remove from heat and briskly stir in the beaten eggs. While still warm, pour the mixture into a prepared piping bag fitted with a star nozzle (1 cm diameter +).

Line the grill cup of the Philips Airfryer with a piece of baking paper. Spoon the doughnuts a little at a time. Bake at 175 °C for 15-20 minutes depending on size, let cool. Repeat the process with the entire dough.

Finely grate the gingerbread or grind it with a food processor. Mix mascarpone with orange juice and zest, as well as vanilla sugar, cinnamon and the gingerbread crumbs.

Chill the cream for about 15 minutes and fill the cooled, sliced choux pastry doughnuts with gingerbread cream.

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