Ingredients

For the mass:

125 ml of water

25 grams of butter

75 grams of flour

15 g of cornstarch

2 eggs)

1 pinch of baking powder

For filling:

2 cups whipped cream

2 packets of thickening cream

30 grams of powdered sugar

1 packet of vanilla sugar

preparation

Boil the water with the butter in a small saucepan. Remove the pot from the oven. Mix the flour with the cornstarch and pour into the hot liquid all at once. Blend everything until smooth, then heat (“burn”) for about a minute, stirring constantly.

Put the dough in a mixing bowl. Mix 2 eggs one after another under the dough with a mixer (dough hook) at the highest level. Stir the baking powder into the chilled dough first.

Using a pastry bag fitted with a large star tip, place 14 mounds of dough on the baking sheet and bake in a preheated 200°C oven with top and bottom heat for about 20 minutes. Do not open the oven door during cooking time, otherwise the dough will collapse.

Immediately after baking, cut the top off each cream puff and let the dough cool on a rack. Whip the cream with the whipped cream thickener, icing sugar and vanilla sugar and fill the cold cream buns with it.