Preparation

Shortcrust pastry
Mix the sugar and margarine in a food processor. When you get a clear mass, add the egg yolks and then the sieved flour with the baking powder. Set aside in the fridge for 30 minutes. Roll out the cooled pastry and cut out small circles.

Cream
Whip the cream to ¾ and combine with the Lauretta cream flavored filling.

Choux pastry
Boil the water with the margarine. Pour in the flour and mix until a smooth mass separates from the sides of the bowl. Let the mixture cool to 60 °C and then gradually add the eggs.
Line a baking tray with greaseproof paper. Using a pastry bag with a fluted tip, form a cream puff shape on the baking tray. Then place the cut shortcrust pastry circles on top of the choux pastry.
Bake for 35 minutes at 180 °C (depending on the oven with the flues opened).
Spoon the cream filling onto the ready puffs.