Cream puffs with mandarins

Name: Cream puffs with mandarins
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 30 g butter/margarine; 1 pinch salt, 80 g flour; 2 Eggs (Gr. M); 1 glass (370 ml) Mandarin Oranges; 250 g Low-fat curd; 100 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp liquid sweetener; 10 g crushed pistachios

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

30 g butter/margarine
1 pinch salt, 80 g flour
2 Eggs (Gr. M)
1 glass (370 ml) Mandarin Oranges
250 g Low-fat curd
100 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp liquid sweetener
10 g crushed pistachios

Directions

1
Bring 1/8 l water, fat and salt to the boil in a pot. Add the flour at once and stir until the dough separates as a lump from the bottom of the pot. Let cool down
2
Stir in the eggs one by one. Pour the dough into a piping bag with star-shaped spout. Spray 8 rosettes at intervals on a baking tray lined with baking paper. In the preheated oven
3
(electric oven: 200 °C / convection oven: 175 °C / gas: stage 3) Bake for approx. 35 minutes. Cut through the cream puffs immediately. Let them cool down
4
Drain the tangerines, collecting the juice. Mix curd and 1-2 tablespoons of juice. Whip the cream until stiff, allow the cream firmer to trickle in, fold into the quark. Season to taste with sweetener
5
Fill the quark cream into the cream puffs and cover with mandarins. Sprinkle with pistachios