Eclairs with plum marzipan filling

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Bring milk, 7 tablespoons of water, fat and salt 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 and immediately stir in 1 egg. Let the dough cool down for about 10 minutes. Stir in the rest of the egg. Let the dough rest for about 30 minutes.

2. 2

   Put into a piping bag with a large star-shaped spout. Line a baking tray with baking paper and spray eight 9-10 cm long strips on top. Bake in the preheated oven (electric cooker: 225 ° C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes. (If necessary, place an ovenproof dish with hot water in the oven). In the meantime, wash the plums and cut off the stone with a knife. Cut open the finished eclairs while still hot with scissors and let them cool down. Soak the gelatine in cold water. Finely grate the marzipan. Stir curd and marzipan for about 5 minutes until creamy. Heat up the kirsch, remove from the heat and dissolve the gelatine in it. Stir a little quark mixture into the gelatine and stir together with the rest of the cream until smooth. Put it in a cold place.

3. 3

   Finely grate the marzipan. Stir curd and marzipan for about 5 minutes until creamy. Heat up the kirsch, remove from the heat and dissolve the gelatine in it. Stir a little quark mixture into the gelatine and stir together with the rest of the cream until smooth. Put it in a cold place. In the meantime, whip the cream until stiff and fold in the cream as soon as the cream begins to gel. Cover the bottom of the eclairs with half of the plum wedges. Pour cream into a piping bag with a perforated spout and squirt on top. Chill for about 20 minutes. Spread the remaining plum wedges on the cream and close with the lids. Dust the eclairs with icing sugar and serve immediately

4. 4

   In the meantime, whip the cream until stiff and fold in the cream as soon as the cream begins to gel. Cover the bottom of the eclairs with half of the plum wedges. Pour cream into a piping bag with a perforated spout and squirt on top. Chill for about 20 minutes. Spread the remaining plum wedges on the cream and close with the lids. Dust the eclairs with icing sugar and serve immediately

5. 5

   Waiting time approx. 40 minutes

Nutrition Facts

KCAL
270 kcal

CARBS
18 g

FATS
18 g

PROTEINS
10 g