Add the dough to a mixing bowl and let cool down for a few minutes. The bottom of the pot should be covered with a white layer – this means everything is going well. Let the dough “burn off” (without actually burning it) while stirring constantly for about 1-2 minutes. Mix the flour and cornstarch together, then add to the pot in one go and stir until you have a smooth dough that pulls away from the pot. ![]() Add the water, butter, and salt for the choux pastry to a small saucepan and bring to a boil – the butter should be completely melted. Line a baking sheet with baking parchment and set aside. Remove from the heat and allow to cool completely.Ģ. Add the starch mixture to the saucepan and let the liquid thicken up while stirring constantly. Add the remaining liquid together with the maple syrup (or xylitol), lemon juice, and vanilla extract to a saucepan and bring to a boil. Mix some of the liquid with the starch until the starch has dissolved. (200ml) of liquid – top up with cherry juice or water if necessary. Wash and pit the cherries or pour the sour cherries from the glass jar into a sieve and collect the liquid from the jar. I think the cherries are actually sweet enough to turn this dessert into a sweet delight ) INGREDIENTS / ZUTATENġ. That’s what I normally do when baking for myself. The whipped cream does not need confectioners’ sugar either… you could basically make this dessert completely sugar-free if you’d like. If you still want it sweet, you could add a sugar replacement like xylitol. Theoretically, you could make the compote entirely without the addition of maple syrup or regular sugar. We do our own baking here, so it’s all good! The cherry compote here was made with a small amount of maple syrup which I think is OK. ![]() Maybe I should do something about that P Windbeutel mit Kirschen & Sahne | Bake to the rootsĪnyway. Most bakeries focus on the “regular folks” that can eat sugar without any problems – there are actually no bakeries I know of here in Berlin that offer sugar-free cakes and pastries. Not my cup of tea anymore.įortunately, I know how to use an oven and also know how to make cream puffs at home – either with less sugar than the ones from the bakery or even completely sugar-free. The cream puffs you can buy in bakeries are normally loaded with sugar – the filling has loads of sugar and sometimes they also have a sugar glaze on top. Or to cheer me up on a bad day actually P Anyway. So good! I used to buy myself one of these in the bakery around the corner as a reward when I did something good or just had a good day. ![]() I am and always was a huge fan of cream puffs with loads of whipped cream and cherry filling. So no excuse to make them all year round P Windbeutel mit Kirschen & Sahne | Bake to the roots These delicious Cream Puffs with Cherry Filling I made today can be made with fresh cherries but also work well with frozen cherries or the ones you can buy in glass jars. Can’t wait to get a big basket of cherries and just eat them as they are on a sunny day at the lake… childhood memories P Currently not from local farmers though, but this will probably change soon. The cherry season is back in da house! Finally! ) The little red fruits start popping up in supermarkets and farmer’s markets all over the city again.
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