Crashing Plum

dough

1. Melt the butter with water and salt in the saucepan and fold in the flour, stirring constantly, and let it burn off. Let the mixture cool down briefly on a cake plate and pour it into a mixing bowl. Quickly stir in the baking powder and work in the eggs well one after the other with the dough hook. Put ¼ of the dough in a piping bag and mix the rest of the dough with the poppy seeds and also put in the piping bag. Spray 6 thalers and 18 mini cream puffs onto a baking sheet lined with baking paper, place in the oven and bake for 15-20 minutes.

Plums

1. Squeeze out the orange, collect the juice and mix with gelatine. Mix the plum jam with the orange juice and add some grated orange peel. Put the whole thing in a piping bag. The plums are washed and cut into very fine slices.

cream

1. Whip the cream with gelatine until stiff. Fold in the quark and season with cinnamon, lemon juice and lemon zest. Fill into a piping bag.

Sugar threads

1. Melt the sugar in a small tall pan. Brush the wooden spoon handle with oil so that the sugar does not stick to it. When the sugar has the desired color, stop the browning process by briefly holding the bottom of the pan in cold water. When the sugar starts to set, pull the strings with a fork and pull it over the wooden spoon with a swinging motion. This is how sugar threads are created. Shape the threads and let them cool. At the end, turn the Brandteigtaler all around in the sugar so that the Taler gets a caramel rim.

assembly

1. Spread the serving ring on the plate. Now first press the taler into the bottom of the mold. Then spray on the cream, some plum jam. Then place the plums in a circular shape and sprinkle the rest of the plum jam on top. Fill the small poppy seed bags with the cream and place three pieces on top of the plum jam. Now the whole thing is cooled as long as possible. After the cooling time, the serving ring is removed and garnished with sugar threads. The mass is enough for 6 tartlets.