Stuffed choux pastry Easter eggs

Name: Stuffed choux pastry Easter eggs
Cook time: 50 min
Total time: 50 min
Yield: 20
Ingredients: 65 g Butter or margarine; 1 pinch Salt; 150 g Flour; 4 Eggs (size M); 1 TEASPOON Baking Powder; 250 g Whipped cream; 500 g Low-fat curd; 2 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp a few squirts of sweetener; 10 g Diabetic sweetness; 7-10 Tbsp Lemon slice and lemon balm; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 20

65 g Butter or margarine
1 pinch Salt
150 g Flour
4 Eggs (size M)
1 TEASPOON Baking Powder
250 g Whipped cream
500 g Low-fat curd
2 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp a few squirts of sweetener
10 g Diabetic sweetness
7-10 Tbsp Lemon slice and lemon balm
baking paper

Directions

1
Boil 1/4 litre of water, fat and salt. Add flour at once. Stir until the dough comes off the bottom of the pot as a lump. Stir in 1 egg immediately. Let the dough cool down a little.
2
Stir in 3 eggs bit by bit, adding baking powder. Pour the dough into a piping bag with a large star-shaped spout and squirt 20 small cream puffs (in egg shape) onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ gas: level 4/ convection oven: not suitable °C) for 20-25 minutes. Remove from the oven and cut open immediately with scissors. Let cool off. Whip cream until stiff. Whip the quark, lemon juice, lemon peel and sweetener with the whisks of the hand mixer. Fold in the cream in portions. Fill several portions of quark cream into a piping bag with a large star-shaped spout.
3
Whip cream until stiff. Whip the quark, lemon juice, lemon peel and sweetener with the whisks of the hand mixer. Fold in the cream in portions. Fill several portions of quark cream into a piping bag with a large star-shaped spout. Fill the bottoms of the egg cream pouches with it, place the lid on top and sprinkle with diabetic sweetener. Serve decorated as desired with lemon slices and lemon balm
4
Waiting time approx. 30 minutes / 1/2 BE