Strawberry-Eclairs

COOK TIME
90 mins

TOTAL TIME
90 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 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 cool for 10 minutes. Stir in the remaining eggs one by one. Pour into a piping bag with a large star-shaped spout.

2. 2

   Line 2 baking trays with baking paper. Spray 7 strips (each approx. 9 cm long) on each. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes one after the other. Let them cool down. Soak gelatine in cold water. Wash and clean the strawberries. Cut 100 g into small cubes, put some aside for decoration. Chop the rest of the strawberries and puree with sugar. Squeeze the gelatine, dissolve and mix with the puree, chill. Whip cream until stiff. When the puree starts to gel, fold in the cream. Fold in the strawberry cubes as well.

3. 3

   Chop the rest of the strawberries and puree with sugar. Squeeze the gelatine, dissolve and mix with the puree, chill. Whip cream until stiff. When the puree starts to gel, fold in the cream. Fold in the strawberry cubes as well. Cut the eclairs horizontally. Spread the strawberry cream on the lower halves and place the lid on top. Chill for about 1 hour. Mix 150 g icing sugar with 2 tablespoons of milk to a smooth glaze. Spread the éclairs with it. Sprinkle with strawberry cubes put aside, let dry. Dust with 1 tablespoon of icing sugar

4. 4

   Spread the strawberry cream on the lower halves and place the lid on top. Chill for about 1 hour. Mix 150 g icing sugar with 2 tablespoons of milk to a smooth glaze. Spread the éclairs with it. Sprinkle with strawberry cubes put aside, let dry. Dust with 1 tablespoon of icing sugar

5. 5

   2 hours waiting time

Nutrition Facts

KCAL
280 kcal

CARBS
29 g

FATS
16 g

PROTEINS
5 g