Spicy Choux Pastry Doughnuts

For the spicy choux pastry doughnuts, first prepare the dough. To do this, boil the water in a saucepan with salt and butter until the butter has melted. Remove from the heat, stir in the flour quickly and stir rapidly until all the lumps have dissolved. Then return the pot to the stove and “toast” the dough, stirring constantly.

Once a nice, homogeneous dough has formed, remove from heat and let cool for 5 minutes. Now transfer the dough mixture to a food processor and blend vigorously, gradually incorporating the eggs.

Pour the choux pastry mixture into a piping bag fitted with a nozzle and pipe small round doughnuts.

Bake the doughnuts in the preheated oven at 200 °C for 20-25 minutes until golden brown. Do not open the oven during baking, otherwise the doughnuts would collapse. Allow to cool. Make small holes in the bottom of the doughnuts with a narrow wooden spoon.

For the filling, mix all ingredients to a cream and fill into a piping bag with a star-shaped nozzle. Fill the choux pastry doughnuts through the small hole.

Sprinkle the filled choux pastry doughnuts with chopped pumpkin seeds, roasted rosemary needles or black sesame seeds.

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