Black Forest Cherry Cream Puff

Spray a little water onto the baking tray and the sprayed cream puffs and bake in a preheated oven at 170 degrees for approx. 20 to 25 minutes. Do not open the door as the cream puffs will collapse!
After baking, let the cream puffs cool on a wire rack

For the cherry compote, drain the cherries and collect the liquid
Mix the cherry juice, sugar and cornstarch in a saucepan and heat slowly until the juice has thickened. Remove the pot from the heat and season with kirsch, cherry liqueur or lemon juice, depending on your taste
Then carefully fold in the cherries

Beat the cream with sugar and vanilla sugar and slowly stir in the cream stiffener and beat until stiff
Pour the cream into a piping bag
Cut the cream puffs horizontally once with a sharp knife
Fill with cherry compote and cream and sprinkle with chocolate shavings