Choux pastry rings with lemon cream (diabetics)

Name: Choux pastry rings with lemon cream (diabetics)
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 50 g Butter or margarine; 1 pinch Salt; 150 g Flour; 4 Eggs (size M); 3/8 l Milk; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp grated rind of 1 untreated lemon; 200 g Low-fat curd; 7-10 Tbsp liquid sweetener; 6 g Scattered sweetness; 20 g ground pistachios for decoration; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

50 g Butter or margarine
1 pinch Salt
150 g Flour
4 Eggs (size M)
3/8 l Milk
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp grated rind of 1 untreated lemon
200 g Low-fat curd
7-10 Tbsp liquid sweetener
6 g Scattered sweetness
20 g ground pistachios for decoration
baking paper

Directions

1
Bring 1/4 litre of water, fat and salt to the boil in a saucepan. Add the flour at once and stir until the dough comes off the bottom of the pot as a lump. Remove the pot from the heat. Stir in eggs bit by bit. Pour the dough into a piping bag with star-shaped spout.
2
Line a baking tray with baking paper. Spray 6 rings (approx. 7 cm Ø) on it. Bake in the preheated oven (electric cooker: 200 ° C / fan-assisted oven: 175 ° C / gas: level 3) for about 25 minutes. Cut open immediately with scissors. Prepare 6 more rings in the same way
3
Mix 4 tablespoons of milk and pudding powder. Boil up the rest of the milk. Stir in the pudding powder. Bring to the boil again briefly.
4
Let the pudding cool down a little. Stir in lemon zest and quark. Season cream with sweetener and fill into a piping bag with star-shaped spout and squirt onto the lower halves of the ring. Place the upper ring halves on top and decorate with powdered sweetness and ground pistachios