🍰 Wind Egg Pastries with Coffee Cream

Name: Wind Egg Pastries with Coffee Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 30 g Butter (2 tbsp); 1 pinch salt; 75 g spelt flour (Type 630); 2 eggs; 2 tbsp instant coffee; 250 g buttermilk quark (or low-fat quark); 100 g yogurt (1.5% fat); 40 g powdered sugar (6 tbsp); 2 packets cream stabilizer; 1 tsp cocoa powder

80 kcal · 30 min · 4 servings

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Ingredients

30 g Butter (2 tbsp)
1 pinch salt
75 g spelt flour (Type 630)
2 eggs
2 tbsp instant coffee
250 g buttermilk quark (or low-fat quark)
100 g yogurt (1.5% fat)
40 g powdered sugar (6 tbsp)
2 packets cream stabilizer
1 tsp cocoa powder

Instructions

1. Put the butter, a pinch of salt, and 125 milliliters of water into a pot. Bring the mixture to a boil on the stove.
2. Remove the pot from the heat. Add all the flour at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pot and forms a ball.
3. Transfer the dough into a large bowl. Let it cool down for 5 minutes.
4. Get the eggs ready. Use a hand mixer with dough hooks. Beat the first egg into the dough until it is fully incorporated.
5. Add the second egg. Only beat it in after the first egg is completely incorporated.
6. Fill the dough into a piping bag. Attach a star nozzle to the tip.
7. Line a baking sheet with baking paper. Pipe 15 wind eggs onto the sheet. Each egg should be about 4 centimeters wide and 6 centimeters long.
8. Preheat the oven. Set the temperature to 220 degrees conventional heat. If using fan-assisted heat, set it to 200 degrees. For gas ovens, use setting 4.
9. Place the tray in the center of the oven. Bake the pastries for about 25 minutes until golden brown.
10. Remove the pastries from the oven. Place them on a wire rack. Let them cool for 5 minutes.
11. Take a bread knife. Slice the pastries horizontally in the middle.
12. Let the pastries cool down completely on the wire rack. This takes about 20 minutes.
13. Dissolve instant coffee powder in 1 tablespoon of hot water. Pour the solution into a mixing bowl.
14. Add quark, yogurt, and 5 tablespoons of powdered sugar to the coffee mixture.
15. Beat the cream until smooth using the beaters of the hand mixer. Add the cream stabilizer gradually while beating.
16. Take a tablespoon. Spread the cream onto the bottom halves of the pastries.
17. Place the top halves of the pastries on the cream like lids.
18. Take the remaining powdered sugar. Put it in a tea strainer. Dust half of the wind egg pastries with it.
19. Take cocoa powder. Dust the other half of the wind egg pastries with it.

Nutrition per serving

kcal: 80
Protein: 4 g · Fett/Fat: 3 g · Carbs: 9 g