Mini cream puffs

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring fat, salt and 250 ml water to the boil. When the fat is completely melted, add flour all at once. Stir 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 bowl. Stir in 1 egg, allow to cool for 10 minutes. Stir in 2 eggs one after the other.

2. 2

   Pour the dough into a piping bag with perforated spout and spray walnut-sized tuffs onto 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Do not open the oven door. Halve the cream puffs horizontally while still hot. Let it cool down. Soak gelatine in cold water. Select the raspberries, wash carefully and drain well. Put 100 g raspberries aside. Puree the rest with sugar and pass through a sieve. Add quark to the raspberry puree and stir until smooth. Squeeze the gelatine, dissolve carefully and mix with 2-3 tablespoons of cream.

3. 3

   Select the raspberries, wash carefully and drain well. Put 100 g raspberries aside. Puree the rest with sugar and pass through a sieve. Add quark to the raspberry puree and stir until smooth. Squeeze the gelatine, dissolve carefully and mix with 2-3 tablespoons of cream. Stir into the rest of the cream. Whip cream until stiff, fold into the cream. Use a spoon to spread the cream over the lower choux pastry halves. Spread the raspberries that have been set aside on top, place the lid on top. Chill for about 1 hour. Serve dusted with icing sugar

4. 4

   Stir into the rest of the cream. Whip cream until stiff, fold into the cream. Use a spoon to spread the cream over the lower choux pastry halves. Spread the raspberries that have been set aside on top, place the lid on top. Chill for about 1 hour. Serve dusted with icing sugar

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
100 kcal

CARBS
9 g

FATS
5 g

PROTEINS
3 g