Filled Puff Pastry Eggs

Ingredients

• 30 g butter (2 tbsp)
• 1 pinch salt
• 75 g spelt flour (Type 630)
• 2 Eggs
• 2 tbsp soluble coffee
• 250 g buttermilk quark (or low‑fat quark)
• 100 g yogurt (1.5% fat)
• 40 g powdered sugar (6 tbsp)
• 2 packets cream stabilizer
• 1 tsp cocoa powder

Instructions

1. 1.

   Bring butter, salt and 125 ml water to a boil in a pot. Add flour all at once and stir with a wooden spoon until the dough separates from the bottom as a lump. Transfer to a large bowl and let cool for 5 minutes.

2. 2.

   Beat the eggs one at a time into the dough using a hand mixer with dough hooks, adding the second egg only after the first is fully incorporated.

3. 3.

   Fill a piping bag fitted with a star tip with the dough. Line a baking sheet with parchment paper and pipe 15 puff pastry shapes in an oval form (about 4x6 cm).

4. 4.

   Bake the pastries in a preheated oven at 220 °C (fan: 200 °C, gas: level 4) on the middle rack for about 25 minutes. Transfer to a cooling rack and let cool for about 5 minutes.

5. 5.

   Slice the puff pastries horizontally with a bread knife and allow them to cool completely on the rack for about 20 minutes. Meanwhile dissolve instant coffee powder in 1 tbsp hot water and pour into a mixing bowl.

6. 6.

   Add quark, yogurt and 5 tbsp powdered sugar. Beat with a hand mixer until creamy, gradually adding the cream stabilizer as you go.

7. 7.

   Spread the custard with a spoon onto the lower halves of the puff pastries and place the tops back on.

8. 8.

   Sift remaining powdered sugar over half of the filled eggs and dust cocoa powder over the other half.