Black Forest Cream-Eclair

Name: Black Forest Cream-Eclair
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 125 ml Milk; 100 g Butter or margarine; 1 pinch Salt; 150 g Flour; 4 Eggs (size M); 1 glass (370 ml; separation weight: 185 g) Sour cherries; 200 g ripened cream; 50 g Sugar; 3 TABLESPOONS cherry brandy; 250 g Whipped cream; 2 packages Cream stabiliser; 50 g Dark chocolate; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

125 ml Milk
100 g Butter or margarine
1 pinch Salt
150 g Flour
4 Eggs (size M)
1 glass (370 ml; separation weight: 185 g) Sour cherries
200 g ripened cream
50 g Sugar
3 TABLESPOONS cherry brandy
250 g Whipped cream
2 packages Cream stabiliser
50 g Dark chocolate
baking paper

Directions

1
Bring milk, 125 ml water, fat and salt to the boil in a saucepan. Add the flour at once and stir with a mixing spoon until the dough separates as a lump from the bottom of the pot. Put the dough into a mixing bowl and immediately stir in 1 egg. Let the dough cool down for about 15 minutes. Stir in the rest of the eggs one by one.
2
Pour into a piping bag with a large star-shaped spout. Line a baking tray with baking paper and squirt 12 strips (each approx. 10 cm long). Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes. Cut open the finished eclairs while still hot with scissors and let them cool down. Drain the cherries. Mix sour cream, sugar and cherry brandy. Whip the cream until stiff, allow the cream firmer to trickle in. Carefully fold in cream and cherries. Spread the cream over the lower eclair halves, place the upper halves on top and chill.
3
Mix sour cream, sugar and cherry brandy. Whip the cream until stiff, allow the cream firmer to trickle in. Carefully fold in cream and cherries. Spread the cream over the lower eclair halves, place the upper halves on top and chill. Chop the chocolate, melt over a hot water bath. Draw lines over the eclairs, let dry