I thought GF choux pastry would be impossible because it's gluten makes thin webs of flour to hold all the butter. I eagerly await your post.

Mmmm, that quark dessert sounds delicious. I reached out to specialty cheese shops locally and in the little Norway and little Denmark towns nearby, as well as Milwaukee (home to immigrants from quark-loving places) and nobody had even heard of it. Does it age from air-borne bacteria?