Profiteroles with Whipped Cream

Ingredients

• 100 g butter
• 1 pinch salt
• 150 g flour
• 4 eggs
• 1 tbsp baking powder
• 400 g whipping cream
• 2 packets gelatin
• 1 packet vanilla powder
• 40 ml rum
• 1 glass plum jam

Instructions

1. 1.

   Bring 250 ml water with butter, sugar and salt to a boil, add flour while stirring and continue cooking over low heat until a lump forms; let it cook for about 1 minute more, allowing a light coating to form on the bottom of the pot. Remove from heat and beat in eggs one at a time with a wooden spoon, fold in baking powder. Let the dough cool for 10 minutes.

2. 2.

   Line two baking trays with parchment paper and lightly mist them with water.

3. 3.

   Fill a piping bag fitted with a large star tip with the batter. Pipe 30 small dots spaced apart onto the trays. Bake in a preheated oven at 180 °C (mid) for about 25 minutes, keeping the oven door closed during the first 15 minutes to prevent collapse. Let the profiteroles cool briefly and cut off a lid with scissors.

4. 4.

   Beat the cream with vanilla sugar, rum and gelatin until stiff; pipe into a filling bag.

5. 5.

   Fill each profiterole with a bit of plum jam, top with whipped cream and place the lids on top. Dust with powdered sugar.

6. 6.

   Serve fresh.