Aromatic whipped cream meats delicious Oranges

The German term for choux pastry, "Brandteig," derives its name from the process of boiling and possibly browning its ingredients. The browning action involves gelatinizing the flour, thereby preparing its constituent elements for the subsequent steps. This process yields an initially firm, almost knotty dough, which gains increased pliability with the incorporation of whole eggs. In this sophisticated recipe, the cream puffs are filled with whipped cream featuring a delicate STROH note and fruity orange segments.

Ingredients for 4 Servings

  • 250 ml water
  • 60 g butter
  • a pinch of salt
  • 200 g plain flour
  • 4-5 eggs
  • fruit segments of 1-2 oranges
  • 3 cl STROH 40
  • some simple syrup*
  • 250 ml heavy cream
  • 20 g vanilla sugar
  • a dash of STROH 40
  • Icing sugar for dusting


*To prepare simple syrup, combine 100 g of sugar and 100 ml of water in a pot, briefly bring to a boil, and then let it cool. Stored in small bottles, simple syrup maintains its freshness in the refrigerator for several weeks.



  • For the choux pastry, bring water, butter, and salt to a boil in a saucepan. Then add the flour and stir it in with a wooden spoon.
  • Continuously stir the mixture over heat until it detaches from the pan.
  • Transfer the still hot mixture to a stand mixer with a dough hook attachment and gradually add the eggs. Wait briefly each time until each egg is fully incorporated into the dough. Add as many eggs as needed until you achieve the desired consistency.
  • Fill the choux pastry dough into a pastry bag fitted with a star tip and pipe it onto a baking sheet. Bake in the oven at 210 °C for 10 minutes, then reduce the temperature to 190°C top bottom heat and continue baking for another 35 minutes. It’s crucial that the pastries are fully baked, as they may collapse otherwise. Therefore, it is better to bake them for ten minutes longer than too short.
  • Warm 3 cl of STROH and some simple syrup. Cut the orange segments into pieces and briefly toss them in the warmed liquid.
  • Whip the heavy cream with vanilla sugar, add a dash of STROH to enhance the flavor, and transfer it to a pastry bag.
  • Slice the cooled choux pastry in half with a bread knife. Arrange the marinated orange segments on one half.
  • Pipe the whipped cream onto the oranges using a star tip. Place the top half of the choux pastry on top and dust with powdered sugar. Arrange additional orange segments on the plate.


STROH Brandteigkrapfen mit Rumobers und Orangensalat

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