Choux Pastry Doughnuts with Currants

For the choux pastry with currants, first boil the butter with water and salt for the choux pastry. Reduce the temperature and stir in the flour quickly with a wooden spoon. Continue stirring until the choux pastry separates from the bottom of the pan. Set the mixture aside and allow to cool.

Preheat the oven to 190 °C. Line a baking tray with baking paper.

Stir the eggs one at a time into the cooled choux pastry mixture until a smooth batter forms. Fill into a piping bag with a wide star-shaped nozzle.

Pipe the choux pastry onto the baking tray in small balls. Bake for about 20-25 minutes until golden brown. Meanwhile, do NOT open the oven door. Allow to cool completely.

In the meantime, wash the currants and pluck them from the stems.

Whip the cream and just before it sets, sift in the powdered sugar and add the vanilla pulp. Fill into a piping bag.

Cut the choux pastry in half (horizontally) and place some currant on the lower part. Spread the whipped cream on top. Place the lid on the choux pastry with currant.

Preparation Tip:

The choux pastry with currants becomes even fluffier if you put an ovenproof bowl of boiling water in the oven.

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