i don't know the science behind choux pastry, i just substituted the flour without a second thought. XD there's a lot of eggs in it, which is why i thought it would be fine, and well... it was. i'll get the post into the queue in a bit.

i have no idea how it's made, actually! i just know it's a sour dairy product, very cheese like. (if no quark is available, one can use fresh cream cheese instead in most cases.)