As of: January 29, 2024, 1:00 p.m
By: Sandra Keck
Quick, easy and irresistibly delicious: cream puffs with cream and cherries are a classic that no kitchen should be without.
Cream puffs are a popular pastry that has been prepared for centuries.
They originally come from France and were called “choux à la crème”.
The airy dough bags are traditionally filled with a sweet cream, for example vanilla cream, chocolate ganache or cream and cherries.
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The recipe for cream puffs is not as difficult as you might think.
The main ingredient for delicious cream puffs is choux pastry, which is made from water, butter, flour and eggs.
It is important that the choux pastry is “burned” properly, because this is the only way to get airy pastries that can be filled to your heart’s content.
With Grandma's recipe, the choux pastry is guaranteed to be a success and the filling is quick to make.
For grandma's sweet cream puffs with cream and cherries you need these ingredients:
The choux pastry for cream puffs is quick and easy to make and the filling is simply heavenly.
The recipe is here.
(Symbolic image) © Pond5 Images/IMAGO
Choux:
250 ml water
150g flour
1 pinch of salt
60g butter
4 eggs
Filling:
400 ml whipped cream
1 packet of vanilla sugar
2 packets of cream stiffener
350 g morello cherries or cherries (in a glass)
2-3 tbsp cornstarch
2 tbsp sugar
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Preparing airy cream puffs is easy thanks to these step-by-step instructions:
For the choux pastry:
Heat water, butter and salt in a pot and bring to the boil.
Add the flour to the pot all at once and stir vigorously with a wooden spoon until a smooth dough ball is formed.
Stir in the dough ball and heat (“burn”) until a thin layer of starch settles on the bottom of the pot.
Place the dough in a mixing bowl and let it cool slightly.
Stir eggs one at a time into the warm batter until a smooth, shiny mixture forms.
Place the dough in a piping bag with a star nozzle and pipe twelve equal-sized puffs onto a baking tray lined with baking paper.
Bake the cream puffs in a preheated oven at 200 °C top/bottom heat for about 20 to 25 minutes until light brown, keeping the oven door closed.
For the filling:
Beat cold whipped cream together with vanilla sugar and cream until stiff.
Pour into a piping bag and refrigerate until ready to use.
Drain the cherries and reserve the liquid.
Mix some cherry juice with the cornstarch.
Bring the remaining juice to the boil in a pot.
Stir in the cornstarch mixture and simmer for a minute.
Fold in the cherries and let the cherry jelly cool.
Halve the cream puffs and fill them with the whipped cream.
Add cherries to the cream.
Dust the cream puffs with powdered sugar and serve.
Easy Tasty Tip:
Instead of using powdered sugar, you can also decorate the cream puffs with chocolate by dipping the cream puff lids in liquid chocolate couverture and letting them cool before filling and assembling the cream puffs.
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Cream puffs with cream and cherries are a classic that always brings joy.
With grandma's recipe, choux pastry is not difficult and the cream puffs are guaranteed to be a success.
(Symbolic image) © Pond5 Images/IMAGO
Even though cream puffs originally come from France, they are filled with cream and cherries and are a classic in German cuisine.
They are mentioned in the same sentence as rice pudding, steamed dumplings and oven pancakes with apple - all sweet treats from grandma's recipe book that are well received not only by children but also by adults.
The editor wrote this article and then used an AI language model for optimization at her own discretion. All information has been carefully checked. Find out more about our AI principles here.