For 8 pieces:
1/4 l water
100 g butter
1 pinch of salt
150 g flour
4-5 eggs
Cream:
6 sheets white gelatine
300 g vanilla yoghurt
1 untreated lemon
100 g brown sugar
300 g whipped cream
300 g blackberries
Garnish:
3 tbsp icing sugar
Preparation:
1. Put the water, butter and salt in a saucepan and bring to the boil. Add the flour all at once and stir until the dumpling comes away from the bottom. Remove the saucepan from the heat and stir in 1 egg. Leave to cool slightly and then stir in the eggs one at a time until the dough is glossy. Using a piping bag, pipe 12 rosettes onto a baking tray lined with baking paper. Bake in the preheated oven. Cut open immediately and leave to cool.
2. Soak the gelatine in cold water for the cream. Mix the yoghurt, grated lemon zest and juice with sugar. Soak the gelatine in cold water and dissolve according to the instructions on the packet. Add to the yoghurt mixture and chill. Whip the cream until stiff. Clean and wash the blackberries. Stir the yoghurt mixture vigorously. When the mixture begins to gel, fold in the whipped cream. Pour the mixture into a piping bag with a nozzle and pipe onto the bottom of the halves of the cream puff. Press the blackberries into the cream and pipe the top halves on top. Dust with icing sugar and serve immediately.
Heating: Electric oven: 225°.
fan oven: 200°.
Gas: level 6 Baking time: 22-25 minutes
Nutrition per piece approx.:
440 Kcal, 1850 Kjoule,
10 g protein,
26 g fat,
40 g carbohydrates
