Cream puffs with mango quark filling (four times different)

Name: Cream puffs with mango quark filling (four times different)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1/8 l Milk; 1 pinch Salt; 100 g Butter; 200 g Flour; 4 Eggs (size M); 1 Mango; 100 g Whipped cream; 1 package Cream stabiliser; 250 g Edible quark (20% fat in dry matter); 1 package Vanillin sugar; 50 g Sugar; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1/8 l Milk
1 pinch Salt
100 g Butter
200 g Flour
4 Eggs (size M)
1 Mango
100 g Whipped cream
1 package Cream stabiliser
250 g Edible quark (20% fat in dry matter)
1 package Vanillin sugar
50 g Sugar
7-10 Tbsp Icing sugar
baking paper

Directions

1
Bring milk, 1/8 litre water, salt and butter to the boil in a saucepan. Add the flour at once and stir with a wooden spoon until the dough separates as a lump from the bottom of the pot. Stir in 1 egg, allow to cool for 10 minutes, add the remaining eggs one after the other.
2
Put the choux pastry into a piping bag with a large star-shaped spout and squirt 12 cream puffs (3 cm Ø each) onto a baking tray (approx. 32 x 37 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.
3
Take out and let it cool down. Cut the mango off the stone. Peel the flesh, cut 1/4 of the mango into thin slices, puree the rest, pass through a sieve. Whip the cream until stiff, allow the cream firmer to trickle in.
4
Mix quark with half of the mango puree, vanillin sugar and sugar, fold in cream. Cut the cream puff open horizontally and fill it with mango quark, mango wedges and mango puree. Dust with icing sugar.