Party Bones

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Bring milk, 1/8 litre 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 and stir in the remaining eggs one by one. Let the dough rest for about 30 minutes and put it into a piping bag with a large star-shaped spout. Line 2 baking trays with baking paper and spray eighteen 9-10 cm long strips on top.

2. 2

   Bake one after the other in a preheated oven (electric: 225 ° C/ gas: level 4) for about 25 minutes. (If necessary, place an ovenproof dish with hot water in the oven). Cut the finished eclairs while still hot with scissors and let them cool down. For the icing, stir icing sugar and lemon juice until smooth. Divide the icing. Colour one half yellow and the other half green. Spread the top halves of the éclairs with icing and sprinkle them immediately with colourful sugar pearls. Leave to dry. Soak the gelatine in cold water for about 10 minutes. Squeeze the gelatine, dissolve it and stir it into the egg liqueur. Whip cream and vanilla sugar until almost stiff. Then add the advocaat liqueur while stirring. Cool the cream for 5-10 minutes if necessary, then place it in a piping bag with a star-shaped spout.

3. 3

   Soak the gelatine in cold water for about 10 minutes. Squeeze the gelatine, dissolve it and stir it into the egg liqueur. Whip cream and vanilla sugar until almost stiff. Then add the advocaat liqueur while stirring. Cool the cream for 5-10 minutes if necessary, then place it in a piping bag with a star-shaped spout. Spray the advocaat cream onto the lower eclair halves and cover with the coloured upper halves. Keep party bones cool until serving. Results in approx. 18 pieces

4. 4

   waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
240 kcal

CARBS
40 g

FATS
16 g

PROTEINS
4 g