Ingredients for 10 SErvings
For the choux pastry
- 125 g butter
- 125 ml water
- 125 ml whole milk
- 1 tsp salt
- 150 g pastry or all-purpose flour
- 4 large eggs
- 2 tbsp STROH 80
For the fillings
- 500 g whole milk
- 100 g egg yolks
- 120 g sugar
- 40 g pastry or all-purpose flour
- 40 g cornstarch
- 3 tbsp STROH 80
- 1 tsp vanilla sugar
- 20 g cocoa powder
- 120 g dark chocolate
- 50 g raisins
- 50 ml STROH 60
- 100 g red currant jam
- optional: 1 tbsp beetroot juice
- icing sugar for serving
Preparation
- Preheat the oven to 180 °C fan.
- For the choux pastry, heat butter, water, milk, and salt in a pot until the butter melts. Then add 2 tbsp of STROH.
- Stir in the flour with a whisk. Let it cook while stirring constantly until a thick mass forms.
- Knead the hot dough with a mixer or in a stand mixer with a dough hook until the dough is just warm and no longer steaming.
- Add one egg at a time, kneading the dough for several minutes until it becomes elastic and glossy.
- If the dough is too thick or not glossy, add a little more egg and continue kneading. The dough needs to be kneaded for at least 10 minutes.
- Fill the dough into a piping bag and then pipe it onto a baking sheet lined with parchment paper in 10 large circles (about 6 cm in diameter). Space them generously on the sheet and maintain several centimeters of distance between them.
- Bake the choux pastry for about 20 minutes until they have doubled in size and are golden brown on the outside. Do not open the oven during the first 20 minutes.
- Then briefly open the oven, close it again, and continue baking for another 15 to 20 minutes until they are fully baked. The finished choux pastry should feel hollow and crispy.
- Transfer them to a cold tray, let them cool, and then cut off the top.
- For the filling, mix some cold milk with flour and cornstarch. Bring the remaining milk to a boil and add vanilla sugar.
- Stir in the cornstarch and then add sugar and egg yolks. Cook the cream while stirring constantly until it thickens. Finally, stir in 3 tbsp of STROH.
- Divide the filling into two portions.
- In one portion, stir in the red currant jam. For a vibrant red color, add some beetroot juice.
- For the chocolate filling, melt the dark chocolate. Stir the melted chocolate and cocoa powder into the second portion.
- Chill the fillings.
- Whisk the cooled fillings until smooth and fill them into separate piping bags.
- Spread some red currant jam on five cut choux pastry, fill them with the red currant cream, and garnish with fresh red currants.
- For the chocolate choux pastry, soak the raisins in 50 ml STROH. Fill five cut choux pastry with chocolate cream. Drain the soaked raisins well and place them on top of the cream.
- Cover the choux pastry and dust them with powdered sugar.
YouTube
By loading the video, you accept the YouTube privacy policy.
