For the choux pastry, bring the water, butter and salt to the boil. When the whole thing boils, turn off the stove and pour in the flour all at once. Stir vigorously until a lump forms. Burn the whole thing in the pot for another 2 minutes (roll the dumpling back and forth). A white coating forms on the bottom of the pot.
Remove from the stove and let cool down for approx. 5 minutes. Stir in the eggs one by one. Attention, one egg must always be completely stirred in first only then work in the next one! The amount of eggs is correct when the dough is shiny and falls off the wooden spoon in long tips. So try it out: Sometimes 4 eggs are enough - sometimes you need 6 eggs. First mix the baking powder into the cooled dough.
Put the parchment paper on the baking sheet and put 2 tablespoons (moisten with water again and again) in small heaps on the baking sheet. Make sure there is enough space, the cream puffs open a lot. The dough makes about 10 - 12 cream puffs. Depending on the size you want. I bake them myself in the size that you can buy.
Bake at 225 ° C (do not preheat) for 30 - 40 minutes on the middle rack. Under no circumstances should you open the oven for the first 20 minutes. The cream puffs could collapse.
After baking, let cool a little and then cut off the lid to cool. Just before serving, fill with cherry groats and cream and sprinkle with powdered sugar. If you want to use sour cherries, bring the cherries to the boil and thicken a little with cornstarch.
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