Grape eclairs

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring milk, 65 ml water, salt and butter to the boil. Add the flour at once and stir with a wooden 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 rest for 10 minutes, stir in the 2nd egg. Pour the choux pastry into a piping bag with a large star-shaped spout. Line a baking tray (32 x 39 cm) with baking paper and spray 10 strips (approx. 10 cm long) on top.

2. 2

   Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 20 minutes. Remove the eclairs and cut them open immediately with scissors, let them cool down. Soak gelatine in cold water. Wash the grapes and pluck them from the stems. Whip cream and vanilla sugar until stiff. Mix half the whipped cream and sour cream. Squeeze the gelatine, dissolve lukewarm. Quickly stir into the cream mixture. Fold in the remaining whipped cream. Pour into a piping bag with star-shaped spout and squirt onto the lower eclair halves, refrigerate. Mix the grapes and jam sugar in a saucepan, bring to the boil and boil for 2 minutes until bubbly.

3. 3

   Mix half the whipped cream and sour cream. Squeeze the gelatine, dissolve lukewarm. Quickly stir into the cream mixture. Fold in the remaining whipped cream. Pour into a piping bag with star-shaped spout and squirt onto the lower eclair halves, refrigerate. Mix the grapes and jam sugar in a saucepan, bring to the boil and boil for 2 minutes until bubbly. Allow to cool and drizzle onto the cream. Put the lid on and dust with icing sugar

4. 4

   40 minutes waiting time

Nutrition Facts

KCAL
250 kcal

CARBS
24 g

FATS
15 g

PROTEINS
5 g