Cream Puffs Filled with Strawberry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 20 g mararine, semi-fat
- salt
- 0.5 ½ lemon (s), zest, grated and juice, untreated
- 1 vanilla pod (s)
- 50 grams flour
- 2 egg (s)
- 1 pinch baking powder
- 240 g quark, lean
- Sweetener, liquid
- 450 g strawberries
- 30 ml kirsch
Print Recipe
Pin Recipe Instructions
- Put about 80 ml of water with the margarine, a pinch of salt, the lemon peel and the pulp of the vanilla pod in a saucepan and bring to the boil while stirring.
- Add the flour all at once and stir the dough on the hob until a lump has formed that loosens from the bottom of the pan.
- Allow the choux pastry to cool and stir in the eggs and baking powder.
- Line a baking sheet with parchment paper. Pour the dough into a piping bag and squirt it onto the tray in 12 equal-sized dots.
- Put the tray in the oven and bake the cream puffs for about 20 minutes.
- Then let it cool down and cut a lid horizontally.
- Mix the quark with the lemon juice and add a little liquid sweetener to taste.
- Fill the cream puffs evenly with the quark cream and put the lids back on.
- Puree the strawberries. Season the strawberry puree with the kirsch and a little liquid sweetener and pour evenly over the cream puffs.
- WW- 1 point per cream puff and 1.5 pro points
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