Whole grain cream puff tower for New Year's Eve

Cream puff tower
1. For the choux pastry, bring butter, water, milk, salt and Xucker to a simmer.
2. Then reduce the heat, add the flour and immediately start stirring with a wooden spoon. After a short time, the dough should form into a lump and come away from the pan. Now the dough must be burned for about 3 minutes. To do this, simply keep stirring.
3. Now the dough can be poured into a mixing bowl, where it will cool for about 10 minutes.
4. Preheat the oven to 180 °C top and bottom heat.
5. Then add two eggs to the lump of dough and stir carefully with a hand mixer until a smooth, sticky dough is formed.
6. Fill the dough into a piping bag with a star nozzle and pipe about 20 small swirls onto a baking tray lined with baking paper. Leave enough space as the cream puffs will rise in the oven.
7. Bake each tray for about 25 minutes. Allow the cream puffs to cool completely.
Filling
1. Strawberry-quark filling: Puree the strawberries and stir with the quark and erythritol powder until smooth. Now add the carob bean gum while stirring constantly.
2. Vanilla cream: Whip the cream with cream stiffener and Vanillexucker and gradually add the erythritol powder.
Completion
1. Fill the cream puffs with the desired cream using a piping nozzle.
2. To build the tower, melt the chocolate drops over a water bath.
3. Now dip the cream puffs in one by one and stick the first ring to the cake plate. Then stick the next ring and continue like this until you reach the top. Decorate with the remaining chocolate and allow to dry well.

Tip: To assemble the profiteroles tower, we recommend using a piece of cake cardboard as a base and making a pointed hat out of a second piece - you can then stick the profiteroles and chocolate onto it. This way, the tower won't collapse when it dries.