Cream puffs with mandarins

For 8 pieces
  • 30 g butter or margarine
  • 1 Pinch Salt
  • 75 g flour
  • 2 eggs (weight class 4)
  • 1 Glass (370 ml) Mandarin oranges
  • 500 g Lean quark
  • 50 g Crème fraîche
  • liquid sweetener
  • 1 EL (10 g) chopped pistachio nuts
  • Baking paper
75 minutes
easy
1.
For the dough, bring 1/8 liter of water, fat and salt to the boil. Add the flour at once. Stir the dough in the pot on the hob until it loosens from the bottom of the pot as a lump. Take the pot off the stove. Stir in eggs one at a time. Pour the dough into a piping bag with a star nozzle and squirt 8 small rosettes onto a baking sheet lined with baking paper. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 35 minutes. Immediately cut open with scissors and let cool down. Drain the mandarins while collecting the juice. Mix the quark, crème fraîche and 3-4 tablespoons of mandarin juice. Add sweetener to taste. Sprinkle the quark on the lower halves of the cream puff, cover with a few mandarins. Sprinkle with pistachios
2.
Each 750 kJ / 180 kcal. E: 11 g; F: 8 g; KH: 12 g. MU to be taken into account: approx. 1

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