Eclairs with marbled vanilla chocolate cream and chocolate strips

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Bring 125 ml milk, 125 ml 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. In the meantime, finely chop 75 g chocolate. Stir pudding powder, sugar and approx. 100 ml milk until smooth. Boil up 600 ml milk. Stir in the pudding powder and let it simmer for at least 1 minute while stirring. Remove 1/4 of the pudding mass and mix with the chopped Sckokolade. Let cool off lukewarm while stirring occasionally. Cut the eclairs in half horizontally.

3. 3

   Boil up 600 ml milk. Stir in the pudding powder and let it simmer for at least 1 minute while stirring. Remove 1/4 of the pudding mass and mix with the chopped Sckokolade. Let cool off lukewarm while stirring occasionally. Cut the eclairs in half horizontally. Spread both types of pudding streakily on the undersides of the eclairs. Place the lid on top. Roughly chop 100 g chocolate and melt in a bowl over a warm water bath. Pour the chocolate into a freezer bag and cut off a small corner. Pour chocolate in strips over the eclairs. Chill for about 15 minutes until the chocolate has set

4. 4

   Spread both types of pudding streakily on the undersides of the eclairs. Place the lid on top. Roughly chop 100 g chocolate and melt in a bowl over a warm water bath. Pour the chocolate into a freezer bag and cut off a small corner. Pour chocolate in strips over the eclairs. Chill for about 15 minutes until the chocolate has set

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
270 kcal

CARBS
28 g

FATS
14 g

PROTEINS
6 g