Dance into May: Small rhubarb stracciatella puffs

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring fat, salt, milk and 125 ml water to the boil. Add flour all at once. Stir with a wooden spoon until a white layer forms on the bottom of the pot and the dough comes off the bottom of the pot as a lump. Pour into a mixing bowl. Stir in 1 egg, let it cool down for about 10 minutes. Stir 3 eggs one after the other into the dough

2. 2

   Pour the dough into a piping bag with a large star-shaped spout and squirt approx. 30 tuffs (approx. 3 cm Ø) onto 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) one after the other for approx. 25 minutes. Do not open the oven door. Let them cool down

3. 3

   Slice the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Boil up sugar, port wine, rhubarb juice, vanilla pulp and pod. Simmer for about 10 minutes at low heat. Remove vanilla pod

4. 4

   In the meantime, clean and wash the rhubarb and cut it into pieces of about 1 cm. Mix starch and 1 tbsp. water, add to port wine, bring to the boil again and simmer for about 1 minute. Remove the pot from the heat, add the rhubarb pieces and let it simmer for 5-10 minutes. Let cool off

5. 5

   For the stracciatella filling, mix the quark with vanilla sugar. Roughly chop the chocolate and stir into the quark. Cut the cream puff horizontally and fill it with the stracciatella quark. Add 1 tablespoon of compote. Put the lid on top. Dust with icing sugar

6. 6

   Preparation time approx. 1 1/2 hours. waiting time approx. 30 minutes

Nutrition Facts

KCAL
110 kcal

CARBS
13 g

FATS
4 g

PROTEINS
4 g