Cream puffs

Category: Pastries / Bread / Cake





  1. Add the water, butter and pinch of salt to a saucepan and bring to a boil on the highest hob setting. Make sure that the butter is completely melted.
  2. Add the flour to the boiling liquid all at once and "burn off" the dough at a constant hob setting, stirring vigorously for about 2 minutes. Remove the pot from the hob and allow the dough to cool slightly as soon as the dough loosens from the bottom of the pot in a ball and a white-greyish coating is visible on the bottom.
  3. Add the lukewarm dough to a mixing bowl and stir in one egg at a time with an electric mixer until a smooth mixture has formed. The consistency should be such that a tip of dough raised with a wooden spoon only tilts slowly.
  4. Line two baking trays from the combination steam cooker with baking paper.
  5. Use a piping bag to squeeze out about 20 small heaps on the baking trays. Place the baking trays in the combination steam cooker and bake the cream puffs for about 25-30 minutes with the professional baking function at 200 °C (depending on the size). Do not open the steam oven to avoid the cream puffs collapsing.
  6. Remove the cream puffs after baking, cut open immediately with scissors or a knife and allow to cool.
  7. For the filling, add the cream to a mixing bowl and beat stiff with an electric mixer. Add the quark, honey and grated lemon peel to the cream and stir together. Add the filling to a piping bag, squeeze out into the bottom of the puffs and cover with the tops of the puffs.







Ingredients (for 20 cream puffs):

For the puffs:

250 ml water

50 g butter

1 pinch salt

150 g wholemeal flour

4 eggs (size M)


For the filling:

100 g cream

100 g low-fat quark

50 g creamy honey

1 organic lemon (grated zest)


Nutritional information

Carbohydrates 149 g

Protein 67 g

Fat 99 g


Calories / bread units (BU)

Recipe 1,800 kcal

Serving - 90 kcal

Serving 0.6 BU