Cream Puffs with Blueberry-Cheese Filling

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Cream Puffs with Blueberry-Cheese Filling
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Health Score:
5,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
529
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie529 kcal(25 %)
Protein17.57 g(18 %)
Fat30.96 g(27 %)
Carbohydrates45.01 g(30 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A409.3 mg(51,163 %)
Vitamin D2.78 μg(14 %)
Vitamin E5.07 mg(42 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.47 mg(43 %)
Niacin1.65 mg(14 %)
Vitamin B₆0.03 mg(2 %)
Folate40.29 μg(13 %)
Pantothenic acid0.33 mg(6 %)
Biotin1.6 μg(4 %)
Vitamin B₁₂1.48 μg(49 %)
Vitamin C1.06 mg(1 %)
Potassium328.39 mg(8 %)
Calcium209.58 mg(21 %)
Magnesium8.62 mg(3 %)
Iron1.4 mg(9 %)
Iodine72.41 μg(36 %)
Zinc0.32 mg(4 %)
Saturated fatty acids16.93 g
Cholesterol245.35 mg

Ingredients

for
12
For the cream puffs
250 milliliters milk
1 pinch salt
60 grams butter
150 grams Pastry flour
4 eggs
For the filling
250 grams Quark
60 grams Blueberry jam
100 milliliters Whipped cream
powdered sugar (for dusting)
How healthy are the main ingredients?
Whipped creamsaltegg

Preparation steps

1.

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.

2.

Preheat the oven to 200°C (approximately 390°F).

3.

Pipe the dough onto a parchment-lined baking sheet. Bake until golden brown, about 15-20 minutes.

4.

While the cream puffs are hot, cut off the lids with a sharp knife. Allow to cool on a wire rack.

5.

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.