Mini Choux Pastries with Whipped Cream and Raspberries
Ingredients
- 1 cup water
- 125 grams butter
- 1 cup flour
- 4 eggs
Whipped cream
- 500 ml heavy cream (30% fat)
- 2-3 tablespoons powdered sugar
- 1 packet whipped cream stabilizer
- 100 grams raspberries
Preparation
Pour water into a pot, add butter, and bring to a boil.
Add flour and mix thoroughly until smooth consistency.
Set aside to cool.
Add eggs to the cold mixture and mix.
Transfer the dough to a piping bag and pipe round portions onto a baking sheet lined with parchment paper.
Place in an oven preheated to 200 degrees and bake for about 25 minutes until the top is golden brown.
Cut the baked and cooled choux pastry in half.
Whip the cream together with powdered sugar and stabilizer.
Transfer to a piping bag and fill the choux pastries.
Enjoy.
