Poppy seed balls with vanilla cream

Ingredients for 1 servings:

• 125 ml milk
• 25 g butter
• 1 pinch of salt
• 100 g wheat flour
• 25 g poppy seeds
• 3 m.-sized eggs
• 1 pinch of baking powder
• 300 g whipped cream
• 1 pack of cream powder (Quarkfein vanilla flavor)
• 3 tbsp powdered sugar

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

makes about 50 pieces

Grease a baking sheet and line it with baking paper. Preheat oven to 200°C. Choux pastry: Bring milk, butter or margarine, and salt to a boil in a small saucepan. Remove pan from heat. Add flour and poppy seeds all at once to the hot liquid. Mix everything with a wooden spoon until a smooth ball of dough forms, then heat for at least 1 minute, stirring constantly (“burn off”) and transfer to a mixing bowl. Add 2 eggs, one after the other, to the dough using a mixer (dough hook). Beat the last egg and stir in just enough until it is glossy and holds up to a spoon in peaks. First, stir the baking powder into the cold dough. Using 2 teaspoons, place about 50 hazelnut-sized mounds of dough on the baking sheet and bake on the middle shelf for about 20 minutes. Then let cool. Filling: Whip the cream with the Quarkfein until stiff peaks form and fill a piping bag with a 5 mm nozzle. Use the piping bag to make a small hole in the bottom of each profiterole and pipe the filling. Sprinkle with powdered sugar just before serving. Tips: You can freeze the profiterole without the filling. Add 50 ml of egg liqueur to the filling. You can also use a piping bag to portion the small mounds of dough onto the baking sheet.