Eclairs with pudding-strawberry filling

Name: Eclairs with pudding-strawberry filling
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 500 ml Milk; 1 package Almond-flavoured pudding powder; 3 TABLESPOONS Sugar; 75 g Butter; 7-10 Tbsp Salt; 175 g Flour; 4 Eggs (size M); 300 g Strawberries; 7-10 Tbsp Juice and peel of 1 untreated orange; 2-3 TABLESPOONS Honey; 150 g Whipped cream; 1 package Vanillin sugar; 50 g Dark chocolate coating; 7-10 Tbsp Cling film; baking paper; 1 small freezer bag

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

500 ml Milk
1 package Almond-flavoured pudding powder
3 TABLESPOONS Sugar
75 g Butter
7-10 Tbsp Salt
175 g Flour
4 Eggs (size M)
300 g Strawberries
7-10 Tbsp Juice and peel of 1 untreated orange
2-3 TABLESPOONS Honey
150 g Whipped cream
1 package Vanillin sugar
50 g Dark chocolate coating
7-10 Tbsp Cling film
baking paper
1 small freezer bag

Directions

1
Mix 6 tbsp. milk with pudding powder and sugar. Bring the remaining milk to the boil in a saucepan, add the pudding powder while stirring. Bring to the boil briefly, remove from the heat. Put the pudding in a bowl, cover with foil, let it cool down for about 2 hours
2
Bring 250 ml water, butter and 1 pinch of salt to the boil. Pour the flour into the water at once and stir until the dough comes off the bottom of the pot as a lump. Burn the dough for 1-2 minutes on all sides, creating a white layer on the bottom of the pot. Pour the dumpling into a cold bowl. Stir in the eggs one after the other with the dough hooks of the hand mixer. (The mixture is correct when it is shiny and smooth so that you can squirt it).
3
Put the dough into a piping bag with a large star-shaped spout and squirt 12 éclairs (8-9 cm long) onto a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. (The choux pastry rises better if you put a bowl of water on the bottom of the oven). Do not open the door in between, otherwise the pastry will collapse
4
Wash and clean the strawberries and cut them into small pieces. Mix with orange juice, zest and honey and let it stand for about 10 minutes
5
In the meantime, cut the eclairs in half horizontally. Whip the cream until stiff and allow the vanillin sugar to trickle in. Mix the pudding with the whisk of the hand mixer until smooth. Fold in the cream. Pour the almond and cream pudding into a piping bag with a perforated spout. Fill the eclair halves with the pudding. Spread the strawberries on top, place the lid on top
6
Melt the couverture over a warm water bath. Let it stand for about 5 minutes, then put it in a small freezer bag. Cut off 1 small tip. Cover the eclairs with chocolate strips
7
Waiting time approx. 1 hour