007 fastelavnsboller

[pernille_is_me]

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007 fastelavnsboller - choux pastry
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The recipe makes 16 choux pastries

* 100 grams butter (0.5 cup)
* 200 milliliters water
* 100 grams all purpose flour (1,5 cup)
* 3-4 eggs, depending on size

For the filling:
* 500 milliliters double cream/heavy cream
* 5 tablespoons raspberry perserv

* Icing sugar for dusting

1. Heat the oven to 220 C/ 425 F. Line two baking sheets with baking paper.
2. Bring the water and butter to a boil. Add the flour and stir forcefully until the dough is coming off the sides of the pot. The dough must be heated through well and have a shine. Take the pot off the heat and let it cool for a few minutes. Add the eggs one at a time and stir in between each addition to avoid a runny dough. The eggs must be fully combined with the dough and coming off the sides of the pot.
   
3. Using two tablespoons place 16 small round balls of dough on the baking sheets lined with baking paper.
   
4. Bake the choux pastries for 25 minutes in two rounds. The oven door must not be opened for the first 20 minutes or the pastry will collapse.
   
5. When the pastries look like they are baked, take one pastry out from the oven and sit it on the table or oven rack. If the pastry collapse they have not finished baking and must bake for a few more minutes.
6. Let the choux pastries cool completely before cutting them in half and filling them.
7. For the filling, whip the double cream/heavy cream and raspberry preserv into pretty pink cream and fill it in the choux pastries.
8. Choux pastry that has been filled must be eaten on the same day!
9. Dust the choux pastry with icing sugar and serve.