Eclairs with plum marzipan cream
easy
60 mins
60 mins
Ingredients
- 60 g Butter or margarine
- 1 pinch Salt
- 200 g Flour
- 4 Eggs (size M)
- 6 sheets white gelatine
- 1 glass (720 ml) pitted
- 7-10 Tbsp Plums
- 100 g Marzipan raw mass
- 250 g Whipped cream
- 25 g Whole milk couverture
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp and lemon balm for
- 7-10 Tbsp Decorate
- baking paper
- 7-10 Tbsp Freezer bag
Directions
- 1
Boil 1/4 litre of water, fat and salt. Add flour and stir to a dumpling. Burn for two minutes at low heat. Put the dough into a mixing bowl and gradually fold in the eggs with the dough hooks of the hand mixer.
- 2
Pour the mixture into a piping bag with a large star-shaped spout and squirt ten wide strips ten centimetres long onto a baking tray lined with baking paper. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30 minutes.
- 3
After 20 minutes, switch down the baking temperature (electric oven: 175 °C/ gas: stage 2). Do not open the oven door before that! Cut the éclairs while still hot with scissors and let them cool down on a cake rack.
- 4
In the meantime, soak gelatine in cold water for the cream. Drain the plums and mash them coarsely with three tablespoons of juice. Stir in small pieces of marzipan. Dissolve the squeezed-out gelatine in a water bath and stir into the plum mixture and chill.
- 5
Whip the cream until stiff, when the plum mixture begins to set, fold in the cream. Pour into a piping bag with a large perforated spout and squirt onto the lower eclair bases. Place the upper halves on top.
- 6
Melt the couverture in a hot water bath, fill it into a freezer bag, cut off a small corner and decorate the eclairs with it in a grid pattern. Dust with icing sugar as desired and serve decorated with lemon balm leaves.
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