Choux Pastry Buns with Whipped Cream and Raspberries

Ingredients

• 250 ml Water
• 0.5 tsp Salt
• 100 g butter
• 150 g flour
• 1 tbsp Cornstarch
• 1 packet vanilla sugar
• 4 eggs
• 400 g raspberries
• 400 ml whipping cream
• 1 packet vanilla sugar
• powdered sugar (for dusting)

Instructions

1. 1.

   Bring the water to a boil in a large pot and add salt, then stir in butter until melted. Mix the flour with the cornstarch and pour both into the boiling water while stirring constantly until a lump forms; a thin white layer will appear on the bottom of the pot. Let the dough “burn” for 2 minutes on all sides, then transfer it to a mixing bowl and gradually add the eggs one at a time, stirring well after each addition. Only add the next egg once the previous one is fully incorporated. Grease a baking sheet and lightly dust with flour. Fill a piping bag fitted with a large star tip and pipe tennis-ball-sized rosettes onto the sheet. Bake in a preheated 180°C oven for about 20–25 minutes. Remove and immediately cut the buns open to allow steam to escape.

2. 2.

   Cool the buns, top them with raspberries, sprinkle sugar, and fill with sweetened stiffly whipped cream. Place the lid on and dust with powdered sugar before serving fresh.