Cream Puffs with Blueberry-Cheese Filling
(Percentage of daily recommendation)
|Calorie||529 kcal||(25 %)|
|Protein||17.57 g||(18 %)|
|Fat||30.96 g||(27 %)|
|Carbohydrates||45.01 g||(30 %)|
|Sugar added||0 g||(0 %)|
|Roughage||0 g||(0 %)|
|Vitamin A||409.3 mg||(51,163 %)|
|Vitamin D||2.78 μg||(14 %)|
|Vitamin E||5.07 mg||(42 %)|
|Vitamin B₁||0.15 mg||(15 %)|
|Vitamin B₂||0.47 mg||(43 %)|
|Niacin||1.65 mg||(14 %)|
|Vitamin B₆||0.03 mg||(2 %)|
|Folate||40.29 μg||(13 %)|
|Pantothenic acid||0.33 mg||(6 %)|
|Biotin||1.6 μg||(4 %)|
|Vitamin B₁₂||1.48 μg||(49 %)|
|Vitamin C||1.06 mg||(1 %)|
|Potassium||328.39 mg||(8 %)|
|Calcium||209.58 mg||(21 %)|
|Magnesium||8.62 mg||(3 %)|
|Iron||1.4 mg||(9 %)|
|Iodine||72.41 μg||(36 %)|
|Zinc||0.32 mg||(4 %)|
|Saturated fatty acids||16.93 g|
For the cream puffs: Bring the milk, salt and butter to a boil in a small saucepan. Remove from heat and add all the flour at once. Return to the heat, while stirring with a wooden spoon, until the dough separates from the sides of the pot and white coats the bottom. Place in a bowl and allow to cool slightly.
Stir the eggs into the dough 1 at time. Place the dough in a piping bag fitted with a round piping tip.
Preheat the oven to 200°C (approximately 390°F).
Pipe the dough onto a parchment-lined baking sheet. Bake until golden brown, about 15-20 minutes.
While the cream puffs are hot, cut off the lids with a sharp knife. Allow to cool on a wire rack.
For the filling: In a bowl, stir the quark with the blueberry jame until smooth. In another bowl, beat the cream until stiff. Gently fold into the blueberry mixture. Place in a piping bag fitted with a star tip. Pipe on the bottoms of the cream puffs. Use a small heart-shaped cookie cutter to cut the tops into hearts. Place on top of the cream. Serve dusted with powdered sugar.