Choux Cakes With Quark Cream
Ingrediënten
- 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
Instructies
- 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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