Eclairs with stracciatella cream

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Bring milk, 125 ml water, salt and butter 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. Leave to cool for 10 minutes. Stir in the remaining eggs one by one. Pour into a piping bag with a large star-shaped spout.

2. 2

   Line two baking trays with baking paper. Spray 15 strips (each 9 cm long) onto them. Bake one after the other in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Let them cool down. Finely chop 100 g chocolate. Whip 650 g cream until stiff, allow vanilla sugar to trickle in. Fold in chocolate. Cut the eclairs horizontally. Spoon the cream onto the lower eclair halves, place the upper halves on top and chill. Chop 100 g chocolate, put it in a pot with 100 g cream and coconut oil. Heat over a warm water bath until the chocolate has melted, stir until smooth. Let the icing cool down for 5 minutes.

3. 3

   Fold in chocolate. Cut the eclairs horizontally. Spoon the cream onto the lower eclair halves, place the upper halves on top and chill. Chop 100 g chocolate, put it in a pot with 100 g cream and coconut oil. Heat over a warm water bath until the chocolate has melted, stir until smooth. Let the icing cool down for 5 minutes. Spread the icing with a tablespoon on the eclairs and sprinkle with sugar confetti. Chill for about 30 minutes.

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
350 kcal

CARBS
19 g

FATS
28 g

PROTEINS
6 g