Cherry cream puffs

Ingredients:

1 recipe cream puffs, use water

 

500 gr convert conversionstoned cherries (jar)

200 gr convert conversioncornstarch

2 teaspoons gelatin powder

3 tablespoons water

1/2 liter convert conversionwhipping cream

3 tablespoons vanilla sugar

icing sugar

 

extra:

oven
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's Recipe pages - recipe mini-puffs, pie and pastry making

 

How to prepare:

Preheat the oven to 250°C/480°F (fan oven 225°C/440°F).

Make the cream puffs like at the recipe of sweetened puffs. Use water, no milk.

Half the puffs and let cool.

Drain the cherries and use 125 ml convert conversioncherry juice to mix with the cornstarch. Pour in a sauce pan, bring to a boil and add while stirring the drained cherries. Let cool.

Dissolve the gelatin in the water and heat till it is dissolved.

Stir the cream with vanilla sugar fluffy, add the little cooled gelatin and whip to stiff peaks. Put in every bottom half puff a finger-thick layer cherries, a layer whipping cream and close the puffs. Place 30-60 minutes in the fridge.

Sprinkle optional with icing sugar.

 

 

First published: April 12, 2003, Netherlands

 

 

 

 

 

 

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