Cream filled choux pastry recipe
Cream Filled Choux Pastry recipeThis article was published by: Matthew
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|For the choux pastry:|
|1 tsp||baking powder|
|For the topping:|
|30 g||flour, sieved|
|1 tsp||cocoa powder, sieved|
|20 g||almonds, blanched and ground|
|2 tsp||cold water|
|For the filling:|
|250 g||curd cheese|
|2 tbsp||icing sugar, sieved|
|100 ml||whipped cream|
|300 g||yoghurt, peach flavoured|
InstructionsFor the pastry:
Bring the water with the oil to a boil. Sieve the flour, and dump it at once in the (shortly removed from heat) saucepan. Heat stirring, until a smooth dumpling forms.
Transfer the dumpling immediately in a bowl. Stir in the eggs, one at a time. The dough should shine. Knead the baking powder in the cooled dough.
Preheat the oven to 200°C.
For the topping:
Mix the flour with cocoa, sugar and almonds in a bowl. Add the butter in small pieces and the water. Rub to crumbles with the fingertips.
Take two teaspoons, rinsed with cold water and place with them 16 heaps of the dough on a greased and floured baking tray. Flatten with a tablespoon. Whisk the egg white and brush on the dough. Sprinkle with the crumbles and bake in the preheated oven for approximately 25 minutes.
Drag the small cakes with the parchment paper on a wire rack and allow to cool. Halve the pastries with a sharp knife.
For the filling:
Mix the curd cheese and the icing sugar then fold in the whipped cream and the yoghurt. Divide the mixture onto the lower pastry halves and cover with the upper one.
ca. 40 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
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Reference: Cream filled choux pastry recipe
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