Cream puff eggs

Ingredients

Ingredients for approx. 17 pieces:

60 ml milk

1 pinch salt

25 g butter

100 g flour

2 eggs (size M)

250 g Mascarpone

75 g sugar

200 g whipped cream

100 g Darbo all natural apricot jam (extra)

50 g chocolate bits

Powdered sugar for dusting

Disposable piping bag

Baking paper

Preparation

Boil milk and 60 ml water. Add salt and butter and remove from the heat. Add the flour all in one go and mix with a wooden spoon. Remove the pot from the heat and stir until the dough dissolves and a white layer is formed on the bottom of the pot. Place the dough in a mixing bowl and stir in the eggs one after the other. Stir until the dough is smooth and shiny.

Pour the dough into a piping bag with a large perforated spout. Squeeze out approx. 17 ovals onto 2 baking trays lined with baking paper. Bake one tray at a time in the preheated oven (electric oven: 200° C, circulating air: 175° C/ gas: see manufacturer’s instructions) for 20-25 minutes. Remove and let cool.

Mix mascarpone with sugar. Whip cream until thick and knead in 3 portions. Stir Darbo all natural apricot jam (extra) until smooth. Work both the chocolate shavings and Darbo all natural apricot jam (extra) into the mascarpone cream. Halve choux pastry eggs horizontally and fill with cream. Dust with powdered sugar and arrange on a plate.