Cream puff with curd and plum jam filling
easy
75 mins
75 mins
Ingredients
- 1/2 TEASPOON Salt
- 100 g Butter or margarine
- 150 g Flour
- 3-4 Eggs (size M)
- 4 sheets white gelatine
- 250 g Edible quark (20 % fat)
- 1 package Vanillin sugar
- 75 g Sugar
- 2 TABLESPOONS Slibovitz (plum brandy)
- 200 g Whipped cream
- 150 g Plum jam
- 100 g Icing sugar
- 1 TABLESPOON Cinnamon
- baking paper
Directions
- 1
For the dough, boil 1/4 litre of water, salt and fat in a pot. Add the flour and stir over medium heat until the dough comes off the bottom of the pot as a lump. Stir in 1 egg, let the dough cool down a little and gradually stir in the remaining eggs until a shiny dough is formed.
- 2
Pour the dough into a piping bag with a large star-shaped spout. From half of the dough, squirt 8 spots onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3)) for about 15 minutes.
- 3
Cut open the cream puffs immediately and let them cool down. Bake 8 more cream puffs from the remaining dough. Soak the gelatine for the filling. Mix quark, vanillin sugar, sugar and slibovitz. Squeeze the gelatine, dissolve and stir into the quark.
- 4
Whip cream until stiff and fold in. Spread the plum puree on the cream puffs. Pour the quark cream into a piping bag with a star-shaped spout and squirt onto the plum jam. Mix icing sugar, cinnamon and 2-3 tablespoons of water to a glaze.
- 5
Spread the tops of the cream puffs with it, place on the quark and leave to dry.
More Delicious Recipes
