Eclairs with stracciatella cream and grapes

Name: Eclairs with stracciatella cream and grapes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 125 ml Milk; 100 g Butter or margarine; 1 pinch Salt; 150 g Flour; 4 Eggs (size M); 3 sheets Gelatine; 200 g green and blue grapes; 400 g Schmand; 50 g Icing sugar; 1 package Vanillin sugar; 50 g Chocolate flakes (coated); 250 g Whipped cream; 7-10 Tbsp Icing sugar and cocoa; 7-10 Tbsp Mint; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

125 ml Milk
100 g Butter or margarine
1 pinch Salt
150 g Flour
4 Eggs (size M)
3 sheets Gelatine
200 g green and blue grapes
400 g Schmand
50 g Icing sugar
1 package Vanillin sugar
50 g Chocolate flakes (coated)
250 g Whipped cream
7-10 Tbsp Icing sugar and cocoa
7-10 Tbsp Mint
baking paper

Directions

1
Bring milk, 125 ml 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 an egg. Then let the dough cool down for about 10 minutes. Stir in 3 eggs individually. Let the dough rest for about 30 minutes.
2
Put into a piping bag with a large star-shaped spout. Line 2 baking trays with baking paper and spray twelve strips of approx. 13 cm long onto them. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 25 minutes. Cut open the finished eclairs while still hot with scissors and let them cool down. Soak the gelatine in cold water. Cut the grapes in half and possibly remove the seeds. Stir the sour cream, icing sugar and vanillin sugar until smooth. Squeeze the gelatine, dissolve and mix with 5 tablespoons of sour cream. Stir into the remaining cream. Fold in chocolate flakes and chill the cream. In the meantime, whip the cream until stiff.
3
Stir the sour cream, icing sugar and vanillin sugar until smooth. Squeeze the gelatine, dissolve and mix with 5 tablespoons of sour cream. Stir into the remaining cream. Fold in chocolate flakes and chill the cream. In the meantime, whip the cream until stiff. As soon as the cream starts to gel, fold in the cream. Pour the cream into a piping bag with perforated spout and squirt onto the bottom of the eclairs. Spread halved grapes on top. Place the lid on top and chill for about 1 hour. Dust with icing sugar and cocoa before serving. Decorate with mint
4
As soon as the cream starts to gel, fold in the cream. Pour the cream into a piping bag with perforated spout and squirt onto the bottom of the eclairs. Spread halved grapes on top. Place the lid on top and chill for about 1 hour. Dust with icing sugar and cocoa before serving. Decorate with mint
5
waiting time approx. 1 1/2 hours