Eclairs with plum cream

Name: Eclairs with plum cream
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 1/2 l Milk; 100 g Butter or margarine; 1 pinch Salt; 150 g Flour; 4 Eggs (size M); 100 g Icing sugar; 7-10 Tbsp juice of 1/2 lemon; 30 g Decorative confetti (Schwartau); 250 g Plums (from the jar); 600 g Whipped cream; 2 packages Vanillin sugar; 1/4 TEASPOON ground aniseed

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

1/2 l Milk
100 g Butter or margarine
1 pinch Salt
150 g Flour
4 Eggs (size M)
100 g Icing sugar
7-10 Tbsp juice of 1/2 lemon
30 g Decorative confetti (Schwartau)
250 g Plums (from the jar)
600 g Whipped cream
2 packages Vanillin sugar
1/4 TEASPOON ground aniseed

Directions

1
Bring milk, 1/8 litre water, fat and salt to the boil in a saucepan. Add the flour at once and stir until the dough comes off the bottom of the pot as a lump. Put the dough into a mixing bowl and immediately add 1 egg.
2
Then let the dough cool down for about 10 minutes. Stir in the remaining eggs one by one. Let the dough rest for 30 minutes and put it into a piping bag with a large star-shaped spout. Line 2 baking trays with baking paper and spray eighteen 8 cm long strips on top.
3
Bake one after the other in the preheated oven (electric oven: 225 ° C/ gas: level 4) for about 25 minutes (if necessary, place an ovenproof dish with hot water in the oven).
4
Stir icing sugar and lemon juice until smooth (if necessary add a few drops of water). Spread the upper eclair halves with icing sugar in the middle, sprinkle with confetti immediately and allow to dry.
5
Cut the plums into small pieces. Whip the cream until stiff and allow the vanillin sugar to trickle in. Fold in aniseed. Pour aniseed cream into a piping bag with a large perforated spout and squirt onto the lower eclair halves.
6
Spread plum pieces on top and cover with the upper half. Chill the eclairs until serving. Makes about 18 pieces.