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Choux Cakes With Quark Cream

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Ingredients

  • 1⅓ cups 200 g Whole wheat flour
  • 1 cup less 3 tbsp 100 g Buckwheat flour
  • 1 stick 120 g Butter or untempered vegetable margarine
  • About 1⅔ cups 400 ml water
  • Dash of salt
  • 6 Eggs

For the Quark Cream

  • 14 oz 400 g Low-fat quark
  • 6 tbsp 120 g Honey
  • 6 oz 180 g Whipped cream

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Boil the water with butter and salt.
  • Mix the flours together and slowly stir them into the water.
  • Stir the mixture on the stovetop until it is smooth and begins to come away from the pot.
  • Remove from heat and stir in the eggs little by little.
  • Place the dough in a piping bag fitted with a star-shaped nozzle and pipe balls onto a baking sheet lined with parchment paper.
  • Bake for about 35 minutes.
  • Remove from baking sheet and let cool.
  • For the quark cream, mix the quark with honey until smooth and then fold in the whipped cream.
  • Halve the cakes, pipe quark cream into the middle, and place them back together.
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Course Cake / Pastry
Cuisine Austria