Eclairs with advocaat cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring milk, 125 ml water, salt and butter to the boil in a saucepan. Add flour at once and stir with a mixing spoon until the dough comes off the bottom of the pot. Put the dough into a mixing bowl and immediately stir in 1 egg. Leave to cool for 10 minutes and stir in the remaining eggs one by one. Pour into a piping bag with a large star-shaped spout.

2. 2

   Line a baking tray with baking paper. Spray 12 strips (each approx. 10 cm long) on top. 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. Mix vanillin sugar and cream thickener. Whip 400 g of cream until stiff, allow the firming agent mixture to trickle in. Stir in the liqueur at the end. Spread the cream over the lower eclair halves, place the upper halves on top and chill. Chop the chocolate coating, put it in a pot with 150 g cream and coconut oil. Heat over a warm water bath until the couverture has melted, stir until smooth.

3. 3

   Whip 400 g of cream until stiff, allow the firming agent mixture to trickle in. Stir in the liqueur at the end. Spread the cream over the lower eclair halves, place the upper halves on top and chill. Chop the chocolate coating, put it in a pot with 150 g cream and coconut oil. Heat over a warm water bath until the couverture has melted, stir until smooth. Let the icing cool down for 5 minutes, then spread it on the éclairs with a tablespoon. Chill for about 30 minutes

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
380 kcal

CARBS
22 g

FATS
29 g

PROTEINS
7 g