Choux chicks

For 14 pieces
  • 100 g Butter
  • 1 pinch Salt
  • 250 g flour
  • 5-6 Eggs (size M)
  • 350 g whipped cream
  • 1 Package Vanillin sugar
  • 1/2 pack (70 g) Tor
  • tencreme 'cheese cream'
  • 125 g Lean quark
  • 24 Almond sticks
  • baking paper
  • 14 wooden skewers
90 minutes
Bring 1/4 liter of water, fat and salt to the boil in a saucepan. Add flour all at once. Stir until the mixture loosens from the bottom of the pot as a lump. Remove the pot from the stove. First
stir 1 egg into the hot batter. Then add the rest of the eggs one by one. Stir until the batter is smooth and shiny. Approx. Let it rest for 30 minutes
Draw approx. 14 ovals (approx. 8 cm long, 6 cm wide) on 2 baking sheets lined with baking paper. Pour 3/4 of the dough into a piping bag with a star nozzle. On the ovals a strip on each long side andsquirt a strip in the middle. Spray an elongated tuff as a wing on each of the two outer strips and a tuff as a tail at one end. Put the rest of the batter in a piping bag with a perforated nozzle. Approx. Inject 14 round heads with short necks onto the trays. Bake one after the other in the preheated oven (electric stove: 225 ° C /
convection: 200 ° C / gas: level 4) for 20-25 minutes. Immediately cut open the chick body below the wings with scissors. Allow to cool on a wire rack
Whip the cream with vanilla sugar until stiff. Mix the cream powder in 100 ml cold water with the whisk of the hand mixer for about 1/2 minute. Stir in the quark, tablespoon at a time. Then fold in the cream. Pour the cream into a piping bag with a star nozzle and squirt onto the lower parts of the chicks. Stick the almond sticks in the heads as beaks. Put the tops on the curd cream. Pin the heads to the trunk with a wooden skewer. Dust the chicks with decorative sugar (included in the creme pack)
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 7 g protein
  • 17 g fat
  • 20 g carbohydrates


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