Eclairs with pudding cream and raspberries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Stir pudding powder, sugar and 100 ml milk until smooth. Bring 300 ml milk to the boil in a saucepan, remove from the heat and stir in the custard powder. Put back on the hot stove and stir. Let simmer for about 1 minute. Put the pudding in a bowl, cover the hot surface directly with cling film and let it cool down for at least 2 hours

2. 2

   Bring 125 ml milk, 125 ml water, salt and butter to the boil in a saucepan. Add flour at once and stir with a mixing spoon until the dough comes off the bottom of the pot. Put the dough into a mixing bowl and immediately stir in 1 egg. Leave to cool for approx. 10 minutes and stir in the remaining eggs individually. Pour into a piping bag with a medium star-shaped spout. Line a baking tray with baking paper. Spray 8 strips (each approx. 14 cm long) onto the baking paper. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 20-25 minutes. Cut the finished eclairs while still hot with scissors and let them cool down

3. 3

   Raspberries selected. Whip the sour cream with the whisk of the hand mixer for about 4 minutes. Whisk the pudding with the whisk of the hand mixer until smooth. Fold in the sour cream. Pour the vanilla and sour cream pudding into a piping bag with a star-shaped spout. Fill the eclair halves with the pudding. Spread the raspberries over it, place the lid on top

4. 4

   Melt the couverture over a warm water bath. Cover with a small spoonful of eclairs with chocolate stripes

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
260 kcal

CARBS
32 g

FATS
11 g

PROTEINS
8 g