Apricot Cream Puffs with Eggnog Cream

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the cream:

Instructions

Bring the water to the boil with butter, sugar and salt. Add the flour all at once. Stir until the dough comes off the bottom as a lump and a white skin forms on the bottom of the pot.
Transfer the dough into a mixing bowl and stir in one egg after the other so that the dough always binds nicely.
Now fill the dough into a piping bag with a large star nozzle. Squirt about 12 tuffs onto a baking sheet lined with baking paper. Bake in a preheated oven at 200ºC for 25-30 minutes until golden brown.
Cut off the lids of the cream puffs. Let cool on a wire rack.
Soak the gelatine according to the instructions on the packet. Whip the cream until stiff, fold in the powdered sugar and vanilla sugar. Squeeze out the gelatine, dissolve it and mix it with the egg liqueur. Then fold into the cream and chill.
Place two apricot halves in each cream puff. Cut the remaining apricots into wedges. Now fill the egg liqueur cream into a piping bag with a star nozzle and squirt a cream tuff into each of the lower cream puff halves on the apricots. Decorate with apricot wedges and then loosely place the lids on top.

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