Cream puffs with delicious Monte mousse as a filling!

Cream puffs – also known as Swiss oven cakes or Austrian choux pastry fritters – are hollow pastries made from choux pastry and filled with whipped cream or cream. With our delicious Monte Mousse, we give the cream puff a special taste highlight that will make every dessert heart beat faster.

Our cream puffs are the perfect cake alternative to coffee with family or friends. They are also ideal as a delicious gift for a picnic or a garden party.

Preparation Time: 60 minutes
30 minutes baking time

Servings: 10

Ingredients for the dough:

250 ml of water
1 pinch of salt
50 g of butter
150 g of flour
4 eggs
Some powdered sugar for decoration

Ingredients for the Monte Mousse to fill the cream puffs:

2 egg yolks
14 g of sugar
87 g whole milk couverture
300 g Monte (3 cups Monte Maxi)
2,5 sheets of gelatin
175 ml cream

Utensils for the dough:

Pot
1 small bowl (for the oven)
1 bowl
baking sheet with baking paper
piping bag
whisk

Utensils for the mousse:

hand mixer
Bowl
Pot for the water bath
Dough scraper
3 bowls
2 small bowls

Preparation

Step 1

Put the water, salt and butter in a saucepan and bring to boil. Then take it off the plate. Stir in the flour and place back on the plate.

Step 2

Burn, ie heat while stirring constantly with a cooking spoon until the dough has formed a lump and there is a light layer on the bottom. Take it off the plate again and let it cool down.

Step 3

Whisk the eggs one at a time and stir in until the batter falls off the spoon in peaks (if in doubt, omit the last egg or use only half).

Preheat the oven to 220°C and place a bowl of hot water in the bottom of the oven to allow steam to form.

Step 4

Line a baking tray with baking paper and pipe the dough onto the tray in small rosettes using a piping bag. Make sure you keep enough distance!

Place in the oven and bake for about 30 minutes – do not open the oven under any circumstances during this time!

Step 5

Whip the cream with a mixer or in a bowl with a hand mixer until stiff and then cover and leave to cool.

Crush the couverture and let it melt slowly in a water bath.

Soak the gelatin sheets in a bowl of cold water.

Step 6

The 5 egg yolks are mixed with the sugar and carefully beaten on the water bath until foamy. Squeeze out the soft gelatine and stir into the warm egg mixture.