Waterbag with banana and raspberries

Ingredients for Waterbag with banana and raspberries

Instructions for Waterbag with banana and raspberries

To prepare the Waterbag with banana and raspberries recipe, please follow these instructions:

Turn on the oven at 200 degrees. Bring fat and water to boil. Add flour and stir with a saucepan. Remove from the heat and stir until the dough releases the pot. Let the dough cool a little. Add the slightly whipped egg slightly at a time and whip the dough tightly between them. Spray the dough on a plate of baking paper with a starch, in elongated cakes. Bake the water trays in the oven for approx. 20 min. DO NOT open the oven door during baking as the cakes can collapse when pulled. Cool on a grate. Fuck the cakes.

Banana Filling:
Stir flourish with a little lemon juice and gloss the cakes on top. Decorate with a little melted chocolate. Whip the cream and mash the bananas. Put a little banana mash in the bottom of each cake and sprinkle the cream cream over. Lay the peaks on and server.

Raspberries: Whip the cream. Mash the frozen raspberries and turn them into the whipped cream. Spray the stuffed into the water trays, lay the lid on and the seam overflow over. Server immediately.

tips:
The watercourses are NOT frozen