Whole Grain Cream Puffs
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 250 ml water
- 70 g butter
- 150 g wheat or spelled, freshly round
- 4 egg (s)
- 1 packet cream cheese
- 1 packet quark
- some cream
- 1 onion (s), small chopped
- 1 clove garlic, chopped
- Herbs, fresh to taste
Print Recipe
Pin Recipe Instructions
- Boil the water with the butter in a small saucepan. Pour the finely ground wholemeal flour into the boiling liquid at once and stir vigorously with the wooden spoon until the dough comes off the edge of the pan as a smooth lump. Take the pot off the stove and
- let cool down a little. Stir in 3 eggs one at a time. Whisk the 4th egg and add enough of it until the dough has a golden yellow sheen and tears off the mixing spoon in long tips.
- Preheat the oven to 220 ° C. Place well-sized, walnut-sized dough on a baking sheet lined with baking paper. Bake the cream puffs at around 220 ° C for 30 minutes.
- Immediately after baking, cut open the cream puffs with a sharp knife and leave to cool on a cake rack.
- For the filling, stir all the ingredients until smooth, pour them into the cream puffs and put the lid on.
- The cream puffs can also be sweetly filled with fruit and whipped cream!
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