Savory Cream Puffs with Herb Quark

Ingredients

• 60 g Butter
• 1 pinch salt
• 150 g flour
• 1 tbsp Cornstarch
• 4 small room‑temperature eggs
• 1 untreated lemon
• 250 g low‑fat quark
• 150 g whipping cream
• 1 bunch chives
• 4 salad leaves
• 1 tsp seasoned vegetable broth
• Salt
• Pepper

Instructions

1. 1.

   Preheat the oven to 220°C.

2. 2.

   Bring 250 ml water with butter and salt to a boil. Mix flour with cornstarch, pour all at once into the pot and stir until a dough ball forms and a thin white film appears on the bottom of the pan. Remove from heat and let cool slightly. Beat in the eggs one by one, stirring until a smooth mass forms each time; the finished dough should be soft, glossy, and fall off a spoon without tearing. If not yet achieved, beat in the fifth egg. Line a baking tray with parchment paper. Fill a piping bag fitted with a small round tip and pipe dough balls about 5 cm apart onto the tray. Bake for about 25 minutes until golden brown. Do not open the oven during baking so the puffs don’t collapse. Turn off the oven and let the puffs dry for another 5 minutes with the door open. Remove, cut them in half with scissors, and allow to cool.

3. 3.

   Wash the lemon, grate it dry, squeeze a little juice, and finely grate the zest. Place the quark in a cloth and squeeze out some liquid. Stir in the lemon zest and a bit of juice until smooth. Whip the cream stiffly and fold into the quark mixture. Slice the chives into rings. Wash the salad leaves, dry them by shaking, and tear into small pieces. Fold both into the quark. Season with vegetable broth, salt, and pepper. Spoon a dollop of the filling onto the lower half of each puff. Gently place the top halves back on and garnish with chives before serving.