Choux Rings with Raspberries and Whipped Cream

For the choux pastry, sift the flour. Cover a baking tray with parchment paper. Bring a quarter of a liter of water to the boil in a saucepan with the butter, a pinch of sugar and salt. Mix in the flour and continue to stir on the heat until the mixture comes off the pan as a smooth dumpling. Then fold in an egg at the beginning with a wooden spoon. Stir until the egg is completely absorbed into the mixture. Add the remaining eggs in the same way. Finally, add the baking powder.

Preheat the oven to 225 °C (gas 4, fan 200 °C). Put a mug of hot water on the bottom of the oven. Fill the choux pastry into a piping bag with a star nozzle number 7. Pipe 10 rings (6 cm in diameter) onto the baking tray, leaving a space of about 5 cm between each ring. Expand the inner edge of each ring a little with your finger so that the center is not closed by the rising dough during baking. 3.

Bake the choux pastry rings on the second rack from the bottom for 25 minutes. In the meantime, keep the oven closed. At the end of the baking time, let the rings rest for another 5 minutes in the switched-off oven. 4.

While the choux pastry rings are baking, bring the currant jelly to a boil in a small saucepan and bubble for about 2 min. Brush the surface of the rings with the liquid jelly while they are still hot. Allow the rings to cool.

5. mix the raspberries with the raspberry jam. The brandy

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