For about 24 small oven cakes you need:
50 grams of butter
1 pinch of salt
2 deciliters of water
2 tablespoons of raw sugar
100 grams of white flour
2-3 eggs
How to make the oven cakes:
Put the butter, salt, water and sugar in a pan and bring everything to the boil. When the butter has melted, remove the pan from the heat and add the flour in one go. Mix well with a ladle, put the pan back on the hob and cook the batter on a medium heat. It is ready when a smooth lump of batter has formed and separates from the bottom of the pan. Remove the pan from the heat and leave the batter to cool for a few minutes.
Beat the eggs and stir them into the batter in batches. At the end, the batter should be soft but not runny.
Shape the oven cakes:
Pour the batter into a piping bag with a serrated nozzle and pipe about 24 even mounds, each five centimetres in diameter, onto a baking tray lined with baking paper. Leave enough space between the individual mounds, as they will grow during baking.
Bake:
Place the tray in the middle of the oven preheated to 180 degrees and bake for 30 minutes.
Then turn off the oven and open the door slightly so that the steam can escape and the oven cakes can dry out for 15 minutes.
For the cinnamon filling , take:
2 deciliters of whole cream
2 tablespoons of cinnamon sugar
1 heaped teaspoon of cinnamon powder
Make the filling and finish the oven cakes:
Whip the full cream until firm and fold in the cinnamon sugar and cinnamon powder.
Pour the mixture into a piping bag and chill until ready to fill.
Cut the cooled oven cakes in half crosswise using scissors.
Pipe the filling evenly onto the bases and place the lid back on top.
Dust the filled oven cakes with a little chocolate powder and place decoratively on a plate.
Mmhh - bon appétit with these delicacies with a hint of cinnamon.
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