Chocolate Choux Pastry Buns filled with Red Currant Cream

  • Print
Recipe Image
Ingredients for 20 servings
  • For the choux pastry
  • 250 ml Water
  • 80 g Butter
  • 50 g Dark chocolate (40-60 % cocoa)
  • Salt
  • 2 tbsp Sugar
  • 200 g Flour
  • 1 tbsp Cocoa powder
  • 5 Egg(s)
  • 1 level tsp Baking powder
  • For the red currant cream
  • 250 g QimiQ Classic, unchilled
  • 150 g Quark 20 % fat
  • 180 g Red currant jam, pureed
  • 20 g Powdered sugar
  • 150 ml Cream 36 % fat, whipped
  • Powdered sugar, to sprinkle
Method
1.
Preheat the oven to 200° C (conventional oven).
2.
For the choux pastry bring the water, butter, chocolate, salt and sugar to the boil and cook until the chocolate has melted. Sift the cocoa powder and flour together and beat quickly into the mixture until the mixture forms a ball - take care not to overbeat. Whisk the eggs together and carefully stir to the pastry until fully incorporated. Add the baking powder and mix well.
3.
Pour the choux pastry into a piping bag and pipe small buns onto a baking sheet lined with baking paper.
4.
Bake in the preheated oven for approx. 25 minutes. Once baked, slice the buns open and allow to cool.
5.
For the red currant cream whisk QimiQ Classic smooth. Add the quark, red currant jam and icing sugar and mix well. Fold in the whipped cream.