Cream Puff with Vanilla Cream

A great cake recipe for any occasion:

Boil the water with the fat and 1 pinch of salt on 3 or automatic heat 12. Add the flour all at once and with the mixer off the heat, knead until the dough separates from the bottom of the pan.

Knead 1 egg into the hot dough, cool a little, then add 3 eggs a little at a time. Fill the dough into a piping bag and pipe 12 dots onto a baking sheet lined with parchment paper. Bake in the oven.

Circuit: 170 to 190 degrees , 1 . Sliding rack v. U.

160 to 180 °C , convection oven 30 to 35 min.

Soak cooled gelatine, whip 350 ml whipped cream until stiff. Beat 1 egg with the egg yolk, 50 g sugar, the scraped out vanilla pulp and 50 ml whipped cream in a hot water bath on 2 or possibly on automatic heat 3 to 5 until creamy. Allow the squeezed gelatine to melt in it. Whip the cream in an ice water bath until it has cooled down. Fold in the whipped cream. Leave to cool for 1 hour.

Cut prepared strawberries into quarters and sprinkle with 50 g sugar. After baking, cut the cream puffs in half on the spot with scissors, then fill them with the cream and strawberries after they have cooled down and dust with powdered sugar.

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