Eclairs

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Heat milk and 60 ml water with 1 pinch of salt and butter until the butter has melted. Bring to the boil and remove from the stove. Add flour at once and mix with a wooden spoon.

2. 2

   Burn the choux pastry, but put the pot back on the stove. Stir over a low heat until the dough comes off the bottom of the pot as a lump and forms a white layer.

3. 3

   Take the pot off the stove. Stir in the eggs one by one with a wooden spoon or the dough hooks of the mixer until the mixture is smooth and shiny.

4. 4

   Line a baking tray with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Fill dough into a piping bag. Spray thin strips (approx. 10 cm long) onto the baking tray at a distance.

5. 5

   Bake in the oven for approx. 20 minutes without opening the oven door (otherwise the pastry will collapse). Take out, let cool down. Just before serving, cut open with a saw knife or scissors.

6. 6

   For the caramel cream cheese cream, whip 400 g double cream cheese and 1 tsp Fleur de Sel with the whisks of the mixer until creamy. Fold in 4 tbsp. caramel spread in streaks.

7. 7

   For the Blitz mousse-au-chocolat cream, chop 200 g of dark chocolate. Melt in a hot water bath. Whip 400 g whipped cream until stiff. Gradually fold in the chocolate coating.

8. 8

   For the blueberry cheesecake cream, whip 400 g mascarpone and 1 tbsp sugar until creamy with the whisks of the mixer. Fold in 4 tbsp. blueberry jam in streaks.

9. 9

   For the mango-honey quark cream, stir 500 g cream quark, 2 tablespoons sugar and 1 sachet vanilla sugar until smooth. Cut 1 mango from the stone. Peel the flesh and dice finely. Fill eclairs with quark and mango and drizzle 1 tbsp. honey over it.

10. 10

    For the Nutella Swirl Cream, whip 400 g of sour cream and 2 tablespoons of sugar with the whisks of the mixer until creamy, then fold in 3 tablespoons of nut nougat cream in streaks.

11. 11

    For the lemon curd butter cream, whip 400 g soft butter and 2 tbsp. icing sugar with the whisks of the mixer for approx. 4 minutes until creamy. Gradually stir in 5 tbsp. lemon curd (glass).

12. 12

    Then pour the creams into a piping bag and fill the pastry pockets with them.