Chiffon Pastry with Cherries

Ingredients

• 50 g butter
• 0.5 tsp Salt
• 150 g flour
• 4 eggs
• 1 tsp Baking powder
• 1 glass sweet cherries (about 720 ml)
• 1 tsp Cornstarch
• 0.5 tsp ground cinnamon
• 2 tbsp sugar
• 400 ml whipping cream
• 4 tbsp powdered sugar
• powdered sugar for dusting

Instructions

1. 1.

   Bring 250 ml water to a boil with the butter and salt. Add all the flour at once, then stir vigorously over low heat until the mixture separates from the pot as a lump. Transfer the dough to a bowl, add one egg, whisk immediately until smooth, let cool slightly, then beat in the remaining eggs one by one into the lukewarm dough while stirring; fold in the baking powder.

2. 2.

   Preheat the oven to 200 °C (400 °F) with both fan and top heating.

3. 3.

   Fill a piping bag fitted with a star tip with the puff pastry dough and pipe about twelve mounds onto a greased baking sheet or one lined with parchment paper. Bake in the preheated oven for about 25 minutes until golden brown (do not open the oven during the first 15 minutes, otherwise they will collapse). Remove, cut horizontally in half, and let cool.

4. 4.

   Drain the cherries through a sieve, catching the juice. Whisk 3 Tbsp of the juice with the cornstarch until smooth; bring the remaining juice to a boil in a saucepan with cinnamon and sugar. Stir in the cornstarch, add the cherries, and simmer for 1–2 minutes. Remove from heat and let cool.

5. 5.

   Whip the cream with powdered sugar until stiff peaks form.

6. 6.

   Spread the cooled cherry filling on the bottom halves of the pastry, top with whipped cream, place the tops back on, and dust with powdered sugar before serving.