Mango Cream Filling for Profiteroles

Desserts

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Ingredients for 1000 g
  • 245 g QimiQ Whip Pastry Cream, chilled
  • 245 g QimiQ Classic, chilled
  • 295 g Mango puree
  • 100 g Sugar
  • 20 ml Lemon juice
  • 100 g Quark 20 % fat
Method
1.
Lightly whip the cold QimiQ Whip and QimiQ together until completely smooth, ensuring that the complete mixture is incorporated (especially from bottom and sides of bowl).
2.
Add the remaining ingredients and continue to whip until the required volume has been achieved.
3.
Pipe the cream into the profiteroles and chill.