Craqueln Choux buns with lemon quark cream

The idea for the Craquelin Choux buns recipe I got from here. The lemon quark cream I added according to my taste:
http://thegreatbritishbakeoff.co.uk/kates-valencian-orange-craquelin-choux-buns/

Craquelin:
60 g of brown sugar
60 g of flour
55 g of butter
Little bit of salt

Choux buns:
110 g of flour
50 g of butter
0,5 tsp of salt
0,5 tsp of sugar
3 beaten eggs (M size)
1 egg yolk, for brushing

Lemon quark cream:
170 g of whipping cream
120 g of sugar
400 g of fat free quark
1 lemon peel

Make the Craquelin. Put sugar, flour and butter in a bowl and stir to even and sticky dough.
Form the dough into a thick disc and place between 2 sheets of food film. Roll it out to 3 mm thick and place the dough (still between the food film) flat in the freezer.

For the Choux pastry, heat the oven to 230°C.

Put milk butter, sugar, salt and 100 ml of water in a pot and heat it until boiling. Add flour and heat the pastry on a very low heat at the same time stirring. Do this 3 minutes until the dough is a thick ball.

Let the pastry cool down in room temperature. Stir beaten eggs in the mixture one by one. The dough should be equal, shiny and it should hold form.

Transfer the dough to a piping bag  and pipe  4 cm-diameter balls on the lined baking sheet, setting them well apart. Lightly brush with finger the top of each ball with beaten egg yolk to flatten.

Remove the Craquelin from the freezer, peel off the food film and use the 3 cm cutter to stamp out the discs. Place a disc on top of each Choux ball. Put the buns into the oven. Immediately reduce the heat to 190°C and bake for about 35 minutes, rotating the sheets after 20 minutes, until the buns are puffed, crisp and golden brown. 

At the same time make the quark cream. Whip cream with sugar and add quark. Whip it more and add lemon peel and lemon juice. Stir it until it's equal. Put cream in the piping bag. Cut the Choux buns half and pipe the cream on the bottom side of the bun. Put the top side of the bun back on. Let the Choux buns chill in the fridge for 3-4 hours before serving.