Chocolate Strawberry Pastry

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Chocolate Strawberry Pastry
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Health Score:
5,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
300
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie300 kcal(14 %)
Protein8.26 g(8 %)
Fat23.2 g(20 %)
Carbohydrates21.36 g(14 %)
Sugar added4.08 g(16 %)
Roughage0.33 g(1 %)
Vitamin A145.96 mg(18,245 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.76 mg(15 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.49 mg(4 %)
Vitamin B₆0.01 mg(1 %)
Folate14.63 μg(5 %)
Pantothenic acid0.07 mg(1 %)
Biotin0.36 μg(1 %)
Vitamin B₁₂0.41 μg(14 %)
Vitamin C5.46 mg(6 %)
Potassium97.94 mg(2 %)
Calcium70.2 mg(7 %)
Magnesium2.63 mg(1 %)
Iron2.18 mg(15 %)
Iodine21.46 μg(11 %)
Zinc0.06 mg(1 %)
Saturated fatty acids14.18 g
Cholesterol87.71 mg

Ingredients

for
1
For the dough
50 grams
½ teaspoon
150 grams
2 tablespoons
4
1 generous pinch
For the filling
100 grams
1 tablespoon
50 grams
200 grams
200 milliliters
250 grams
2 tablespoons

Preparation steps

1.

For the dough, boil 250 ml (approximately 1 cup) of water with the butter and salt. In a separate bowl, mix the flour and cocoa powder. Add the dry ingredients into the wet ingredients. Stir vigorously over low heat until a mass forms. Pour the mixture into a bowl. Add one egg and stir until smooth. Allow to cool slightly. Fold in the remaining eggs one at a time. Mix in the baking powder.

2.

Preheat the oven to 200°C (approximately 400°F).

3.

Fill the pastry dough into a piping bag with a star tip and pipe onto a lined baking tray, yielding 12 piles. Bake the cream puffs in the preheated oven for 25 minutes until golden brown. (Do not open in the first 15 minutes, otherwise everything will collapse.) Remove the tray from the oven, halve each puff horizontally and allow to cool.

4.

For the filling, rinse the strawberries. Puree the strawberries, lemon juice and powdered sugar. Stir in the quark. Whisk the cream until stiff and fold in the whipping cream.

5.

Chop the chocolate and melt with the cream on a hot water bath. Allow to cool slightly.

6.

Pour the cream into a piping bag with a plain nozzle. Squeeze onto the bottom baked halves. Replace the upper half and cover with melted chocolate. Serve.