Filled Choux Pastry Doughnuts

Sift flour. Boil water with butter, sugar, milk and salt.

The flour at once in the boiling liquid form and stir the whole thing with a wooden spoon to a dough. Continue stirring to “burn off” the dough until it separates from the utensil. Then remove the saucepan from the heat, gradually mixing in the eggs. Preheat the oven to 220 degrees. Pour the dough into a conical bag with a star-shaped nozzle.

Cover a baking tray with parchment paper and pipe small rosettes at intervals of about 3 cm. Bake choux pastry for about 5 minutes. Then reduce the heat to 180 °C and bake until golden brown.

Melt the nougat in a water bath. Soak gelatine leaves in cold water for 10 minutes. Mix egg yolks with powdered sugar until creamy. Let the squeezed gelatine melt in the warm nougat mixture and stir into the egg mixture with the rum. Whip the cream until stiff and fold into the egg and nougat mixture. Pour into a suitable mold and place in the refrigerator for about 2 hours. Now fill the puree into a piping bag.

Cut the cooled choux pastry doughnuts diagonally. Pour the nougat puree into the base, place the lid on top again and garnish with melted cooking chocolate.

Tip: Feel free to use better chocolate – the more delicious the result!

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