Filled Cream Puffs

A simple but delicious cake recipe:

Bring water, butter and salt to a boil. Pour in the flour all at once and stir until the dough comes off the bottom of the pan as a dumpling. Immediately pour into a suitable bowl and fold in the eggs, one at a time.

Add vanillin sugar. Cool batter a bit and fold in baking powder. Place batter in a piping bag fitted with a large nozzle. Pipe rosettes onto a baking sheet lined with parchment paper and bake in the oven (electric oven: 200 °C / convection oven: 175 °C / gas: level 3) for 25-half hours. Remove the cream puffs from the baking tray and cut the tops into small pieces with scissors *on the spot*. Cool the cream puffs. Milk in a tall mixing cup form. Add cream powder all at once and whip with the whisk of a hand mixer on high speed for about 3 min until creamy. Place in a piping bag with a nozzle and pipe into the cream puffs. Drain the tangerines. Put the tangerine pieces into the cream. Put the lid on the cream and leave the pastry to cool for about half an hour. Dust with powdered sugar before serving.

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