Eclairs with fine nougat cream

Billie Wagner
5 1
75 mins
75 mins


Servings: 16
  • 1 pack of Vanilla-flavoured pudding powder (for 1/2 l milk)
  • 1/2 l Milk
  • 40 g Sugar
  • 100 g firm nut nougat mass
  • 65 g Butter or margarine
  • 1 pinch Salt
  • 150 g Flour
  • 4 Eggs (size M)
  • 150 g Dark chocolate coating
  • 200 g soft butter
  • 50 g Dark chocolate
  • 7-10 Tbsp Icing sugar
  • baking paper


  1. 1

    Mix pudding powder, 4 tablespoons of milk and sugar. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil. Dice nougat and melt in the hot pudding. Let the pudding cool down.

  2. 2

    Bring fat, 1/4 litre water and salt to the boil. Pour in the flour at once and stir until the dough comes off the bottom of the pot as a lump. Remove the pan from the heat and stir in the eggs one by one. Pour the dough into a piping bag with a star-shaped spout.

  3. 3

    Spray 16 approx. 5 cm long strips onto a baking tray lined with baking paper. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for about 30 minutes. After baking, cut the strips open immediately with scissors and let the halves evaporate.

  4. 4

    Melt the chocolate coating in a hot water bath. Spread the dough lid of the strips with it, let it dry. Whip butter until creamy. Fold in the pudding by the spoonful. Chop chocolate finely and stir in.

  5. 5

    Pour the cream into a piping bag with perforated spout and fill the strips with it. Dust with icing sugar. Results in about 16 pieces.