Eclairs with zebra crossing

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Bring 250 ml water, butter and 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 bowl. Stir in 1 egg immediately. Let the dough cool down for about 10 minutes, then stir in the remaining eggs one after the other with the dough hooks of the hand mixer. (The dough is correct when it is shiny and smooth so that you can squirt it).

2. 2

   Put the dough into a piping bag with a small perforated spout (2 cm Ø) and squirt 22 eclairs (10-11 cm long) onto 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) one after the other 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 oven door in between, otherwise the pastry will collapse

3. 3

   Take out the eclairs, let them cool down and cut them in half horizontally. Chop the dark and white couverture separately and melt each separately with 1/2 teaspoon of oil over a warm water bath. Put the dark chocolate coating in a freezer bag and cut off a small corner. Cover the lid of the éclair with the white couverture, then immediately decorate with the dark chocolate and allow to dry

4. 4

   Whip the cream with the whisks of the hand mixer until stiff. Spread about 2 tbsp. of cream on each cake base. Stir the nut nougat cream until smooth, pull it in strips over the cream and put the matching lid back on each cake base. Chill for about 20 minutes

5. 5

   Picture 2-6: Sprinkle chocolate cream with brittle

6. 6

   Waiting time approx. 40 minutes

Nutrition Facts

KCAL
290 kcal

CARBS
24 g

FATS
20 g

PROTEINS
5 g