Without putting too much strain on the calorie account, the strips of choux pastry, which are based on French eclairs or love bones, sweeten the afternoon. The secret is a low-fat quark filling plus delicious, low-calorie berries.
Almost everyone likes raspberries - but if you feel like other berries, go ahead: the delicate strips of dough also taste great with currants, strawberries or a berry mix.
(Percentage of daily recommendation)
|Calorie||104 kcal||(5 %)|
|Protein||4 g||(4 %)|
|Fat||5 g||(4 %)|
|Carbohydrates||8 g||(5 %)|
|Sugar added||2 g||(8 %)|
|Roughage||1 g||(3 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0.4 μg||(2 %)|
|Vitamin E||0.9 mg||(8 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||1 mg||(8 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||14 μg||(5 %)|
|Pantothenic acid||0.3 mg||(5 %)|
|Biotin||3.9 μg||(9 %)|
|Vitamin B₁₂||0.3 μg||(10 %)|
|Vitamin C||3 mg||(3 %)|
|Potassium||72 mg||(2 %)|
|Calcium||32 mg||(3 %)|
|Magnesium||13 mg||(4 %)|
|Iron||0.5 mg||(3 %)|
|Iodine||3 μg||(2 %)|
|Zinc||0.4 mg||(5 %)|
|Saturated fatty acids||2.9 g|
|Uric acid||7 mg|
- 3 tablespoons Cultured butter (40 grams)
- 1 pinch salt
- 3 ounces Pastry flour
- 2 eggs
- 1 pinch cream of tartar
- 1 tablespoon
- 1 tablespoon Sunflower seed (About 15 grams)
- 4 ounces Raspberries
- 1 piece Vanilla bean (About 3 cm)
- 4 ounces Quark
- 1 ½ tablespoons cane sugar (30 grams)
- ¼ cup Whipped cream
Bring 125 ml (approximately 1/2 cup) water, butter and salt to a boil in a pot. Add flour all at once and stir with a wooden spoon to form a dough ball.
When dough pulls away from the sides of the pot, remove from heat. Stir in 1 egg with a wooden spoon and allow dough to cool.
Line a baking sheet with parchment paper. Sprinkle baking soda on dough and stir.
Pour batter into a piping bag with a star shape (about 10 mm/approximately 1/2 inch in diameter) and pipe 12 stripes of dough about 9 cm (approximately 3 1/2 inches) long onto the parchment paper.
Brush dough with milk and top with sunflower seeds. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3)(approximately 400°F/convection 350°F) on middle oven rack for about 25 minutes.
Place baking sheet on a cooling rack and let eclairs cool slightly. Cut each eclair with a bread knife or kitchen shears lengthwise, then separate halves and let cool.
Meanwhile, rinse raspberries. Cut vanilla bean in half lengthwise and scrape out seeds.
Combine quark with vanilla seeds and sugar in a bowl. Add cream and beat until stiff.
Spread creamy filling on bottom halves of pastry strips, add raspberries and cover with top halves of pastry strips. Serve immediately or cover and store in a cool place.