Put 250ml of water, butter, sugar and salt in a saucepan and bring to the boil while stirring. Remove saucepan from heat and add flour with baking powder all at once. Return saucepan to heat and stir until a lump forms and a white layer is visible on the bottom of the saucepan. Transfer batter to bowl and immediately stir in one egg.
Then stir in the other eggs.
Pour batter into a piping bag and pipe small mounds onto a baking sheet.
Bake in a preheated oven at 200 degrees for 30 minutes until golden brown. Remove the cream puffs and cut them open with scissors. For the filling, soak the gelatine. Puree the raspberries and mix with the quark and vanilla sugar. Squeeze out gelatine, dissolve and stir in.
Allow mixture to cool. Just before it sets, place in a piping bag and pipe onto the bottom half of the cream puffs.
Dust with powdered sugar.
