Eclairs with lemon yoghurt cream and raspberries

COOK TIME
105 mins

TOTAL TIME
105 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 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. Remove the finished eclairs from the oven and let them cool down. Wash the lemon hot, grate dry and finely grate the peel. Halve the lemon and squeeze the juice. Stir icing sugar and 2 tablespoons lemon juice until smooth. Cut the eclairs horizontally. Spread the lid with lemon icing. Soak gelatine in cold water. Mix the rest of the lemon juice, zest, yoghurt, sugar and vanillin sugar. Squeeze out the gelatine, dissolve and mix with 2 tbsp.

3. 3

   Cut the eclairs horizontally. Spread the lid with lemon icing. Soak gelatine in cold water. Mix the rest of the lemon juice, zest, yoghurt, sugar and vanillin sugar. Squeeze out the gelatine, dissolve and mix with 2 tbsp. yoghurt mixture. Then stir into the remaining mixture. Chill for about 25 minutes until the mixture has a creamy consistency. Sort the raspberries, possibly halve them. Whip the cream until stiff and fold into the yoghurt mixture with the raspberries. Fill the eclairs with the lemon yoghurt cream and serve. Decorate with lemon zests

4. 4

   Then stir into the remaining mixture. Chill for about 25 minutes until the mixture has a creamy consistency. Sort the raspberries, possibly halve them. Whip the cream until stiff and fold into the yoghurt mixture with the raspberries. Fill the eclairs with the lemon yoghurt cream and serve. Decorate with lemon zests

5. 5

   Waiting time approx. 35 minutes

Nutrition Facts

KCAL
230 kcal

CARBS
24 g

FATS
12 g

PROTEINS
5 g