For the dough, bring the milk, water, butter and salt to the boil in a saucepan. Then pour in the flour all at once and stir the mixture into a firm dumpling. Let it burn in the pot until a white skin forms on the bottom of the pot.
Then put the dough in a bowl and immediately beat an egg under it. Let cool down briefly, then stir in the remaining eggs one by one. The dough should now be soft and shiny.
Now stir the baking powder into the slightly warm dough and pour the dough into a piping bag with a star nozzle.
Squirt about 30 dots onto two baking sheets lined with baking paper.
Bake at 225 ° C for about 15 minutes until golden brown.
For the filling, stir the quark with a little sweetener until smooth.
Puree half of the strawberries and stir into the quark. Whip the cream until stiff and fold in carefully. Dice the remaining strawberries and fold into the cream. Chill briefly.
Now halve the cream puffs crosswise and fill with the strawberry quark cream. Store in the refrigerator.
There may be some cream left over, but it also tastes very tasty as a dessert.
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