Currant Puff

Ingredients

• 30 g butter (2 tbsp)
• 1 pinch salt
• 75 g spelt flour type 1050
• 2 Eggs
• 250 g red currants
• 0.5 Vanilla pod
• 250 g Quark (20% fat)
• 100 g Yogurt (3.5% fat)
• 40 g coconut blossom sugar
• 2 packets whipped cream stabilizer
• powdered sugar made from erythritol

Instructions

1. 1.

   Bring butter, salt and 125 ml water to a boil in a pot. Add flour and stir with a wooden spoon until the dough forms a loose ball that lifts off the bottom of the pot. Transfer to a bowl and let cool briefly.

2. 2.

   Beat eggs one at a time into the dough using the dough hooks of a hand mixer; add the second egg only after the first is fully incorporated. Pipe the batter into a pastry bag fitted with a star tip. Line a baking sheet with parchment paper and pipe 15 puffs onto it.

3. 3.

   Bake the puffs in a preheated oven at 200 °C (180 °C fan, gas mark 3) for 15–20 minutes until golden brown. Do not open the oven during baking to prevent the puffs from collapsing. Remove them, take them off the sheet and cool on a wire rack.

4. 4.

   Meanwhile wash the currants, pat dry and gently separate the berries from their stems with a fork. Split the vanilla pod lengthwise and scrape out the seeds. Drain the quark well. Add vanilla seeds, quark, yogurt and coconut blossom sugar to a bowl. Beat with a hand mixer until creamy, gradually adding the stabilizer. Pipe the cream into a pastry bag and refrigerate.

5. 5.

   Halve the puffs and place about one tablespoon of berries on each bottom half. Pipe cream over them, cover with the top halves and dust with powdered erythritol sugar before serving.