Eclairs with strawberry mascarpone cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring milk, 1/8 litre 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. Immediately stir in 1 egg with the dough hooks of the hand mixer. Let rest for 5-10 minutes.

2. 2

   Then stir in the remaining eggs one by one. Pour the choux pastry into a piping bag with a large star-shaped spout (15 mm Ø) and squirt 14 strips (each approx. 10 cm long) onto a baking tray lined with baking paper. Fill an ovenproof dish with water and place on the bottom of the oven. Bake the eclairs in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. In the meantime wash, clean and chop the strawberries. Weigh 75 g strawberries and puree finely. Remove the finished eclairs from the oven and let them cool down. Mix mascarpone, quark, strawberry puree, sugar, vanillin sugar and 1/2 sachet of cream firming agent with the whisks of the hand mixer until smooth. Whip the cream until stiff, pour in the remaining cream firming agent and fold into the cream.

3. 3

   Weigh 75 g strawberries and puree finely. Remove the finished eclairs from the oven and let them cool down. Mix mascarpone, quark, strawberry puree, sugar, vanillin sugar and 1/2 sachet of cream firming agent with the whisks of the hand mixer until smooth. Whip the cream until stiff, pour in the remaining cream firming agent and fold into the cream. Cut the eclairs in half horizontally. Fold the remaining strawberry pieces into the cream, spread the cream on the lower eclair halves, place the lid on top and dust with icing sugar.

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
270 kcal

CARBS
19 g

FATS
18 g

PROTEINS
7 g