Gingerbread Cream for Profiteroles

Preparation

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.