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QimiQ
Benefits
Quick and easy preparation
Foolproof real cream product, cannot be over whipped
Ambient storage (must be chilled for whipping)
15
easy
Ingredients for 10 portions
For the choux pastry
125
ml
Water
125
ml
Milk
100
g
Butter
Salt
1
tbsp
Sugar
150
g
Flour
4
Egg(s)
For the cream
250
g
QimiQ Whip Dessert Cream Vanilla,
chilled
100
g
Quark 20 % fat
50
g
Sugar
20
ml
Rum
1
tbsp
Gingerbread spice
Weiters
200
g
Chocolate glaze
Method
1.
Preheat the oven to 220 °C (convection oven).
2.
For the choux pastry: bring the water, milk, butter, salt and sugar to the boil.
3.
Stir in the flour with a wooden spoon until the mixture draws away from the sides to form a ball.
4.
Remove from the heat and add the eggs one after another to form a smooth pastry. Fill into a piping bag and pipe onto a baking sheet and bake at 220°C for 8-10 minutes. Reduce the heat to 180°C and bake for a further 5-10 minutes.
5.
For the cream: lightly whip the cold QimiQ Whip Vanilla until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
6.
Add the quark, sugar, rum and gingerbread spice and continue to whip until the required volume has been achieved.
7.
Fill the profiteroles with the cream and coat with chocolate icing.
