Biscuit profiteroles with cherry filling

20 pieces | Preparation time 1 hour | Oven temperature 200 °C

1. Prepare a biscuit dough. Rub the room-temperature butter, flour and sugar into a smooth dough. Roll the dough between two baking papers into a sheet about 5 mm thick. Put the sheet in the refrigerator.

2. Prepare the profiteroles. Bring the butter and water to a boil in a saucepan. Take the saucepan away from the stove. Mix the flour and sugar in with the butter and water mixture. Cook the mixture on low heat, stirring all the time, until it is smooth and comes loose from the rims of the saucepan. Let the dough cool a bit. Whisk the eggs one by one into the dough by stirring hard with an electric mixer.

3. Pipe the profiteroles (20 pieces) onto a baking paper on a baking tray. Cut round biscuits the size of the profiteroles from the biscuit dough using a cookie cutter or piping tip. Place the biscuits on top of the profiteroles. Bake the profiteroles in the oven at 200 °C for about 20 minutes. Do not open the oven door during baking.

4. Prepare the filling. Whisk the cream into a foam. Whisk in the mascarpone and jam. Spoon the filling into a piping bag equipped with a piping tip. With the piping tip, make a hole in the bottom of the profiteroles and pipe the filling in.

5. Finish the profiteroles with powdered sugar if desired.