Cherry cream puffs

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Ingredients:

1 recipe cream puffs, use water

500 gr stoned cherries (jar)

200 gr cornstarch

2 teaspoons gelatine powder

3 tablespoons water

1/2 liter whipping cream

3 tablespoons vanilla sugar

icing sugar

extra:

oven

Preparation:

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

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 cherry 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 gelatine in the water and heat till it is dissolved.

Stir the cream with vanilla sugar fluffy, add the little cooled gelatine 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.