Chicks for choux pastry

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring 1/4 litre of water, fat and salt to the boil in a pot. Add flour at once. Stir until the mixture comes off the bottom of the pot as a lump. Pull the pot off the stove. First of all

2. 2

   Stir 1 egg into the hot dough. Then add the rest of the eggs one by one. Stir until the dough is smooth and shiny. Let rest for about 30 minutes

3. 3

   Draw approx. 14 ovals (approx. 8 cm long, 6 cm wide) on 2 baking trays lined with baking paper. Put 3/4 of the dough into a piping bag with star-shaped spout. Spray one strip on each long side of the ovals and one strip in the middle. Spray the two outer strips with an elongated tuff wing and a tuff tail at one end. Pour the rest of the dough into a piping bag with perforated spout. Spray about 14 round heads with short necks onto the trays. One after the other in a preheated oven (electric cooker: 225 ° C/

4. 4

   Air circulation: 200 °C/ gas: level 4) Bake for 20-25 minutes. Cut open the chick body immediately with scissors under the wings. Cool down on a cake rack

5. 5

   Whip cream with vanilla sugar until stiff. Mix the cream powder in 100 ml cold water with the whisk of the hand mixer for about 1/2 minute. Stir in the quark by the spoonful. Then fold in the cream. Pour the cream into a piping bag with a star-shaped spout and spray it onto the bottom parts of the chicks. Put almond slivers as beaks into the heads. Place the tops on the quark cream. Fix the heads with a wooden skewer on the trunk. Dust the chicks with decorative sugar (enclosed in the cream package)

Nutrition Facts

KCAL
260 kcal

CARBS
20 g

FATS
17 g

PROTEINS
7 g