Eclairs with cherry compote, stracciatella cream and chocolate icing

COOK TIME
90 mins

TOTAL TIME
90 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. Immediately stir in 1 egg with the dough hooks of the hand mixer. Let rest for 5-10 minutes. Then stir in the remaining eggs one by one.

2. 2

   Pour the choux pastry into a piping bag with a large star-shaped spout (15 mm Ø) and squirt 14 strips (each approx. 10 cm long) onto a baking tray (approx. 32 x 37 cm) lined with baking paper. Fill an ovenproof dish with water and place on the bottom of the oven. Bake the eclairs in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. In the meantime, drain the cherries in a sieve. Collect the juice (approx. 350 ml) in a small pot and heat it up. Mix starch and some water and stir into the cherry juice, bring to the boil briefly. Add the cherries and allow to cool. Remove the finished eclairs from the oven and let them cool down. Cut the éclairs in half horizontally. Coarsely chop the chocolate and coconut fat and melt over a warm water bath. Coat the eclair lid with chocolate coating and let it dry. Whip cream until stiff, fold in crumbles.

3. 3

   Add the cherries and allow to cool. Remove the finished eclairs from the oven and let them cool down. Cut the éclairs in half horizontally. Coarsely chop the chocolate and coconut fat and melt over a warm water bath. Coat the eclair lid with chocolate coating and let it dry. Whip cream until stiff, fold in crumbles. Fill the eclairs with cherry compote and Stracciatella cream. Sprinkle with cinnamon-sugar if necessary

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
300 kcal

CARBS
25 g

FATS
19 g

PROTEINS
5 g