Raspberry cream puffs
In Iceland, Shrove Monday is celebrated as Bolludagur, kind of "cream puff day". Everybody eats donuts filled with cream, often topped with chocolate, to load up sweet treats before Lent starts. This year I tried a special variation of these doughnuts - with raspberry cream. Very delicious, but also very satiable! The recipe is for 10 to 12 cream puffs..
IngredientsFor the dough
100 g butter
300 ml milk
50 g yeast
500 g flour
1 tsp sugar
1/2 tsp salt
1 tsp cardamom
1 egg
1 egg for coatingFor the filling
500 ml whipping cream
250 g raspberries
180 g raspberry chocolate
1 Tbsp rapeseed oil
Preparation
Heat butter and milk in a large pan.
Stir in the yeast.
Add flour, sugar, salt and cardamom.
Add the egg...
... and stir everything with a wooden spoon to a smooth dough.
Cover the pan and let the dough rise for half an hour.
Knead the dough thoroughly. If it is too sticky, add some flour. Form small balls with floured hands an place them on a lined baking tray, leaving a good gap between them.
Whisk the second egg and brush it on the balls.
Let the balls rise at a warm place again for half an hour.
Bake the balls in a pre-heated oven for about 20 minutes until golden.
Let the balls cool down. Then cut them into two pieces, one third from the top, two thirds from the bottom.
Now prepare the filling:
Whip the cream.
Crush the raspberries and fold them into the whipped cream.
Spread the filling on the lower half of the doughnuts.
Grate half of the raspberry chocolate...
... and spread it on top of the raspberry cream.
Put the upper half of the doughnut on top and press it slightly into the cream.
Melt the other half of the chocolate in a water bath.
Stir under a tablespoon of rapeseed oil to get a smooth glaze. Coat the top of the doughnuts with it.
Serve the cream puffs well chilled.
