If you want to prepare a delicious Sunday dessert you may try the Chantilly Cream Puffs with Sour Cherries, tasty and easy to prepare at the same time.
Filomena from La Spezia gave me this advice. She added Chantilly Cream and Sour Cherries to the basic choux pastry recipe (the one on the basic cookbook). A touch of elegance that gives credit to our precious Thermomix which helps us to prepare all of these delicacies in a little time and effort. ;-)
The "choux pastry" used to prepare these "puffs" is frequently used in confectioneries but thanks to its neutral and delicate taste it is also filled with salty ingredients to create appetizers and starters.
These puffs become very light and empty inside during the cooking due to their composition.
That's why they can be filled in, for instance with a delicious Chantilly Cream. Moreover Sour Cherries have got antioxidant properties, they fight free radicals reducing cholesterol and glucose levels in our blood. So, it's a treat for our health and taste. :-)
If you like Sour Cherries you must try the Sour Cherry Pie and the St. Joseph Choux Pastry Puffs. Or, if you have some Puffs left you can use them to prepare a very good Profiteroles :-)
Ingredients
- 1 Thermomix Custard dose
For the Choux Pastry Puffs (basic cookbook)
- 250 g Water
- 150 g Flour
- 100 g Butter
- 4 Eggs
- 1 Pinch Salt
For the filling
- 200 g Whipping Cream
- Sour Cherries in Syrup
- Icing Sugar
How to prepare the Chantilly Cream Puffs with Sour Cherries
Pour water in the bowl and add salt and butter. 10 Min. 100°C Speed 3.
Add flour and mix until you have a non-sticky dough. 20 Sec. Speed 4.
Let it cool very well.
Add eggs, one by one. 40 Sec. Speed 6.
Using a piping bag pipe the mixture into small balls in lines on a baking tray.
Bake in fan-assisted oven for 20 Min. 160°C/180°C and then 20 Min. 200°C.
Take them out of the oven and let get cold completely.
For the filling
Prepare a dose of Thermomix Custard and put side. Let it get cold.
Insert the butterfly tool inside the bowl, put whipping cream into the bowl and whip. 2 Min. Speed 3.
Add the Thermomix Custard and amalgamate very well. 30 Sec. Speed 4.
Pour the Chantilly cream you got inside a piping bag and fill the puffs with it.
Place them on a tray and put a sour cherry on each, delicately.
Finally spread with icing sugar.
My advice
If you are gluten intolerant you can replace the traditional Thermomix Custard with the Gluten-Free Thermomix Custard, or if you are milk intolerant, prepare a Milk-Free Thermomix Custard.
How to prepare the Chantilly Cream Puffs without Thermomix
http://gracessweetlife.com/2011/01/profiteroles-with-vanilla-creme-chantilly-and-hot-chocolate-sauce/
http://thepleasuremonger.wordpress.com/2011/01/11/t
Translated from the Italian recipe
BIgnè con Crema Chantilly e Amarene Bimby
Photocredit: drb62