Pastry:
3 1/2 T. sugar
2 dl (3/4 cup) flour
75 g (2 2/3 ounces, 1/3 cup) margarine
Cream Puffs:
1 1/2 dl (2/3 cup) water
3 T. margarine
1 1/4 dl (1/2 cup) flour
2 eggs
Filling:
2 egg yolks or 1 egg
1 1/2 T. sugar
1 3/4 T cornstarch
2 1/2 dl (1 cup) full fat milk
2-3 T rum
1 dl (scant 1/2 cup) whipping cream
12-14 cocktail cherries
|
Pastry:
Combine sugar and flour and cut in the margarine. Knead lightly.
Form into a ball, wrap in plastic. Chill 1 hour. Preheat the
oven to 210 degrees C (425 degrees F).
Cream Puffs:
Bring water and margarine to a boil. Add the flour and stir
until the mixture forms a ball. Remove from the heat. Cool
slightly, then beat in the eggs, one at a time. The mixture
should be thick enough to just keep its shape. Make 12-14 balls
with a spoon and place far apart on a greased baking sheet.
Roll out the pastry. Cut out round cookies with a 6-7 cm (2
1/2") cutter. Drape them over the balls and press carefully
against the baking sheet. Bake until golden, 25-30 minutes.
Filling:
Whisk together eggs, sugar, cornstarch, and milk in a saucepan.
Heat to boiling, stirring constantly, but do not allow to boil.
Cool, stirring occasionally. Stir in rum. Whip the cream and
fold into the rum cream.
Puncture the balls. Fill a pastry tube with rum cream and pipe
the mixture into the balls. Top each with a cherry | 
