Cream Puffs with Quark Cream

Preheat the oven to 200 °C (conventional) and line a baking sheet with parchment paper.

Bring water, 60 ml milk, 50 g butter, a pinch of salt and 1 tsp sugar briefly to a boil in a saucepan.

Add 70 g flour all at once and stir the dough vigorously over medium heat until it forms a ball that pulls away from the bottom of the pan and a whitish film appears.

Transfer the dough to a bowl and let it cool for 3–5 minutes so the eggs won’t scramble when added later.

Stir in the eggs one at a time, adding the next only after the previous one is fully incorporated.

Transfer the dough to a piping bag fitted with a star tip and pipe rosettes onto the prepared baking sheet.

Bake the cream puffs at 200 °C until golden brown, and do not open the oven door while baking.

After baking, turn off the oven and let the cream puffs dry briefly in the warm oven, then cool completely on a wire rack.

Meanwhile, prepare the vanilla pudding according to the package instructions and let it cool to lukewarm.

Beat the quark (Topfen) with the egg liqueur and 1 tbsp sugar until creamy, fold in the lukewarm pudding and raisins, and let the cream cool completely.

Slice the cream puffs horizontally with a serrated knife, fill with the quark cream, dust with powdered sugar and serve with vanilla sauce if desired.