Summary

Ingredients

For the dough:

• 250 ml water
• 1 pinch (s) salt
• 50 g butter
• 150 g flour, sifted
• 4 egg (s)
• 2 pinches baking powder

For the filling: (sweet)

• 2 cups cream
• 2 packs vanilla sugar
• 1 pack cream stabilizer
• some strawberries, or any fruit
• some powdered sugar

For the filling: (spicy)

• 50 ml cream
• 100 g cream cheese
• 1 tablespoon herbs, variety as desired
• some salt and pepper

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Instructions

1. Bring the water, salt and butter to a boil in a saucepan and then immediately remove from the hob. Pour the flour into the hot liquid all at once, stir until smooth with a wooden spoon, place back on the moderately warm stove and burn off while stirring until the mixture has loosened from the bottom of the pot and a white dough has formed. Let the dough cool down a little.
2. Gradually add the eggs, stirring the dough well after each egg! Stir the baking powder into the cooled dough.
3. (The dough must be shiny and pointy when pulled up)
4. Preheat the oven to 200 C ° top / bottom heat.
5. Pour the choux pastry into a piping bag and squirt small cream puffs onto a baking sheet lined with baking paper. Leave a little space between the cream puffs as they will still open.
6. Do not open the oven while baking !! Otherwise the cream puffs will collapse.
7. Bake the cream puffs for approx. 20 minutes until golden brown. Immediately after baking, cut the cream puff tip open with scissors so that the mixture can later be injected without any problems and let cool down.
8. Sweet filling:
9. Whip the cream firmly. Stir in the vanilla sugar and whipped cream. Cut the fruit into small pieces, mix into small pieces if necessary and fold into the cream. Use a piping bag to fill the cream mixture into the cream puffs. Chill for about 30 minutes and dust with powdered sugar just before serving.
10. Spicy filling:
11. Whip the cream firmly and gradually stir in the cream cheese with the herbs. Season, season to taste and pour into the cream puffs with a piping bag. Chill before serving.
12. Tip:
13. If you want to bake less cream puffs, you can cut the ingredients in half.
14. The finished cream puffs can be frozen very easily filled or unfilled.