Choux pastries with blueberry curd

  • 60 g Butter or margarine
  • 1 pinch Salt
  • 150 g Flour
  • 4 eggs (size M)
  • 250 g blueberries
  • 200 g whipped cream
  • 1 pack ( 500 g) Lean quark
  • 2 EL Sugar
  • 1 EL Bourbon vanilla sugar
  • 1 EL lemon juice
  • 1 EL grated lemon peel
  • 2 EL Pistachio kernels
  • 2 EL Icing sugar
  • Mint leaves
60 minutes
Bring the fat, 1/4 liter of water and salt to the boil in a saucepan. Add the flour all at once and stir until the dough comes off the bottom of the pan as a lump. Take the pot off the hob,Gradually stir in the eggs.
Let rest for about 1/2 hour. Pour the dough into a piping bag with a large star nozzle and squirt seven rings and seven V's onto a baking sheet lined with baking paper. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 40 minutes.
In the meantime, sort and wash the blueberries. Whip the cream. Mix the quark, sugar, vanilla sugar, lemon juice and zest. Fold in the cream and blueberries. Finely chop the pistachios.
Cut the biscuit pieces horizontally and let them cool. Brush the lower halves with blueberry quark, place the upper halves on top. Sprinkle with the pistachios and dust with powdered sugar.
Arrange on a platter with a few mint leaves. Makes 14 pieces.
1 portion approx:
  • 210 kcal
  • 880 kJ
  • 8 g ​​protein
  • 18 g carbohydrates


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