Love bones (eclairs)

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Bring 125 ml 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 quickly stir in 1 egg with a mixing spoon or the whisk of the hand mixer. Leave to cool for about 10 minutes. Meanwhile boil up 300 ml milk. Mix pudding powder with sugar and coffee powder and stir with 5 tbsp. milk.

2. 2

   Remove the milk from the heat and stir in the mixed powder. Bring to the boil while stirring and cook for at least 1 minute. Pour the pudding into a bowl and cover the surface with foil. Put the pudding in a cool place. Stir the remaining eggs into the choux pastry. Pour the mixture into a piping bag with a large star-shaped spout. Line 2 baking trays with baking paper and spray approx. 12 strips (each 9 cm long) on top. Fill an ovenproof dish with water and place on the bottom of the oven. Bake the trays one after the other in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 25-30 minutes. About 10 minutes before the end of the baking time, cover the eclairs with aluminium foil if necessary. Remove the éclairs from the oven, immediately cut them in half horizontally and let them cool down on a cake rack. Roughly chop the chocolate and melt in a bowl over a warm water bath. Stir the pudding with a whisk until smooth.

3. 3

   Fill an ovenproof dish with water and place on the bottom of the oven. Bake the trays one after the other in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 25-30 minutes. About 10 minutes before the end of the baking time, cover the eclairs with aluminium foil if necessary. Remove the éclairs from the oven, immediately cut them in half horizontally and let them cool down on a cake rack. Roughly chop the chocolate and melt in a bowl over a warm water bath. Stir the pudding with a whisk until smooth. Whip the cream until stiff. Stir 2 tablespoons of cream into the pudding, then carefully fold in the remaining cream. Pour cream into a piping bag with a perforated spout and squirt onto the lower eclair halves. Place the upper eclair halves on the cream. Fill chocolate into a freezer bag, cut off a small corner. Pour chocolate in strips over the eclairs. Chill for about 15 minutes until the chocolate has set

4. 4

   Whip the cream until stiff. Stir 2 tablespoons of cream into the pudding, then carefully fold in the remaining cream. Pour cream into a piping bag with a perforated spout and squirt onto the lower eclair halves. Place the upper eclair halves on the cream. Fill chocolate into a freezer bag, cut off a small corner. Pour chocolate in strips over the eclairs. Chill for about 15 minutes until the chocolate has set

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
300 kcal

CARBS
28 g

FATS
18 g

PROTEINS
7 g