Ingredients
250 ml water
60 g Butter
1 pinch of salt
200g flour
25 g baking cocoa
5 to 6 eggs depending on size
Ingredients
1 jar of cherries
45 g cornstarch
60g sugar
25 ml kirschwasser or cherry liqueur, alternatively lemon juice
500 ml Sahne
2 packets of cream stiffener
2 packets of vanilla sugar
50g sugar
100 g chocolate shavings
Preheat the oven to 170 degrees and place a fireproof bowl with water on the floor so that some steam is generated during baking
Bring water, butter and salt to the boil in a pot
Add the flour all at once and stir vigorously
Reduce the heat slightly
Stir the mixture until a white coating forms on the bottom of the pot. This can take a good 2 to 3 minutes and is important for the cream puffs to rise when baking.
Place the dough in a mixing bowl and let it cool slightly
Mix each egg with a little cocoa powder into the dough individually
How many eggs you need depends a little on the size of the eggs. The mixture must not become too liquid, otherwise it will not be easy to pipe!
Put the mixture into a piping bag with a large star nozzle and pipe the cream puffs onto a baking tray, leaving some space between them
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