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each other (4+4). Brush the edges with
egg white, overlap the sheets somewhat
and press together. Cut this large sheet
of dough into 4 equal pieces. Wrap each
apple in a piece of the dough and cut off
the edges. Cut leaves and flowers from
the remaining dough for decoration.
Brush the dough with egg yolk, place on
baking paper on the baking sheet and
bake at 180 °C with top and bottom heat
for about 35 minutes.
Cream puffs and éclairs
Ingredients for the choux pastry:
1/8 l water, 75 g flour, 1 pinch salt, 25 g
butter, 2 eggs, baking paper
Suggestions for fillings:
Filling 1: 1/4 l milk, 1/2 envelope choc-
olate powder, 1 heaped tsp instant cof-
fee, 2 TBSP sugar, 1 tsp gelatin, 1/8 l
whipped cream
Filling 2: 1 jar sour cherries, 1 enve-
lope red cake glaze, 2 TBSP sugar, 1/8 l
whipped cream
Preparation: Bring the water and salt to
a boil in a saucepan. Stir in the flour
with a cooking spoon. Continue stirring
at low heat until a ball of dough forms
which no longer sticks to the bottom of
the pan. Let cool 5 minutes and put in
a high-walled container. Whisk the eggs
and mix into the dough ball. This is
easiest to do with the multi-blade of an
The authors have thoroughly considered and tested the recipes included in these operating instruc-
tions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG and their
assignees shall not be liable for personal injuries, material damages and financial loss.
58
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ESGE hand blender. You may not need
all of the egg. The choux pastry dough is
done when it is very satiny and can eas-
ily be pulled from the blender or spoon.
Cover the baking sheet with baking pa-
per. Preheat the oven to 230 °C (top and
bottom heat) for about 5 minutes. Fill
the dough into a decorating bag. For
cream puffs, make rosettes with a di-
ameter of 4 cm. For éclairs, make three
strips of 4 cm each, two next to each
other and one on top. Insert the baking
sheet at the second level from the bot-
tom and bake the cream puffs or éclairs
at 180°C with top and bottom heat for
about 15-20 minutes. Cut the cream
puffs or éclairs in half while still hot. For
the 1st filling: Bring the milk with the
instant coffee and sugar to a boil and
add the gelatin dissolved in water. After
cooling, fold in the whipped cream and
fill the éclairs with the crème, then dec-
orate with powdered sugar or chocolate
glaze. For the 2nd filling, which is ideal
for cream puffs, first drain and save the
liquid from the sour cherries. Measure
the juice, heat with the sugar and thick-
en with the cake glaze. Add the cherries
to the glaze. After cooling, fill the cream
puffs and decorate with whipped cream.
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