Cream puffs with elderberry filling

Again, it's been a while since my last post. Well, I've been busy with a lot of food related things. One of them was the Dining Guide Street Food Show in Budapest, where I was invited as a guest blogger. I was in the same team with Robert from myBites, with whom I already had the pleasure to be part of a cooking competiton in Berlin last summer. Both of us decided to serve a Hungarian dish: his was the so called letscho, that he prepared in a a very unusual, yet totally fantastic way: in a form of a sushi. I decided to take a twist on the classic dessert: the Rákóczi túrós - kind of a quark cake. I served my version in glass and preapred its elements seperately. The bottom is a short crust pastry, above a layer of curd cheese, some apricot jam topped with meringue. My version plays with the temperatures: I served the home made apricot jam warm, then comes a layer of cold curd cheese mousse, some kind of sablée crumbs and finally meringue. I recieved a lot of feedback from the visitors of the food show and all in all it was an amazing day!  Anyway, now all back to normal and therefore enjoy these little cream puffs!

 

Ingredients: 

for the cream puffs:
15 pieces
75 g flour
60 g water
60 g milk
50 g butter
2 eggs
pinch of salt

for the elderberry filling:
4 tablespoons elderberry
4 tablespoons vanilla sugar
2 tablespoons port wine
1 teaspoon water

1/2 teaspoon corn starch
150 ml creamPreheat the oven to 180°C. Bring the milk, butter and salt to the boil. Add the flour and use a wooden spoon to beat until well combined. Put it back to the heat and stir until it begins to come away from the side of the saucepan and you see a light white film on the bottom of the saucepan. Take it again away from the heat and stir in the eggs one by one. Pour batter into a piping bag and pipe cream puffs onto a baking paper covered sheet and bake for 15-20 minutes. For the filling bring elderberries with vanilla sugar, port wine and water to the boil anad cook for 2 minutes over low heat. Now mix some of the juice in a small bowl with the corn starch and stir it to the rest of the berries. Cook for another 3-4 minutes over high heat. Let it cool. Beat cream and fold in the elderberry sauce. Fill the cream puffs with elderberry cream and serve immediately.