Eclairs with apricot-marcarpone cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring milk, 1/8 litre water, salt and butter 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 stir in the eggs one by one with the whisk of the hand mixer. Pour the choux pastry into a piping bag with a large star-shaped spout and squirt 12 strips (approx. 10 cm each) onto a baking tray lined with baking paper (approx. 32 x 37 cm). Fill an ovenproof dish with water and place on the bottom of the oven.

2. 2

   Bake the eclairs in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Take the finished eclaisr out of the oven and let them cool down. Put the apricots in a sieve and let them drain. Puree 3 apricot halves and lemon juice. Stir mascarpone, quark, puree, sugar and vanilla sugar until smooth. Whip the cream until stiff, pour in the cream firming agent and fold into the cream. Pour cream into a piping bag with a large star-shaped spout. Cut the apricot halves into three. Before serving, roughly chop the chocolate and melt in a bowl over a warm water bath. Cut the eclairs in half horizontally.

3. 3

   Whip the cream until stiff, pour in the cream firming agent and fold into the cream. Pour cream into a piping bag with a large star-shaped spout. Cut the apricot halves into three. Before serving, roughly chop the chocolate and melt in a bowl over a warm water bath. Cut the eclairs in half horizontally. Divide the apricot quarters between the lower halves. Spray cream on top, place lid on top and sprinkle with chocolate

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
340 kcal

CARBS
25 g

FATS
23 g

PROTEINS
9 g