Indianerkrapfen

Name: Indianerkrapfen
Yield: Makes 15 servings; 2½ to 3 dozen othellos
Ingredients: 1 cup strained apricot jam; 1 teaspoon vanilla; Double recipe Viennese Chocolate Glaze; ½ cup (70 grams) all-purpose flour; 2 cups (1 pint) heavy cream; ¼ cup (50 grams) granulated sugar; 5 large eggs, room temperature; 3 tablespoons (35 grams) plus ¼ cup (50 grams) granulated sugar; ¼ cup cornstarch

Spongy Cream Puffs

Preparation info

Makes
15
servings; 2½ to 3 dozen othellos

Difficulty
Medium

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

Round, hollow, spongy pastries called othellos, glazed with apricot and chocolate and filled with whipped cream, form this classic Austrian specialty.

Ingredients

Othello Batter

½ cup (70 grams) all-purpose flour
¼ cup cornstarch

Dessert
Vegetarian

Method

Baking Preparations

Position rack in lower third of oven; preheat oven to 350 degrees.

Fit the pastry bag with the ½-inch round decorating tip.

Line the baking sheets