Summerbirds mini cream puffs

Ingredients for Summerbirds mini cream puffs

Instructions for Summerbirds mini cream puffs

To prepare the Summerbirds mini cream puffs recipe, please follow these instructions:

Marcipanen rolled out (using a little formelis), so it is approx. 5 mm thick, then set out with a liqueur glass or similar. (diameter ca. 35 mm). The small bottoms turned into chocolate and placed on ice.

Boil water, sugar, glucose and vanillekorn without a lid, for it has a temperature of 117 ° (use a sugar-or frying thermometer. It takes about 20 mins.). Beat the egg-whites almost stiff with 1 tablespoon sugar. Pour the sugar mass slowly over in protein-rich mass during whipping. Whisk for around 8 mins. Splashing mass at the small marzipan bottoms (use icing bag or plastic bag with a small hole in the corner).
Let cream dough balls rest for about 1 hour v. room tempera-trip. Then they can be pulled by dipping them in melted chocolate. Be made cool and can be served