Strawberry-Eclairs

Name: Strawberry-Eclairs
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 1 package Pudding powder "Vanilla flavour" (for cooking); 4-5 Tbsp Sugar; 525 ml Milk; 1 pinch Salt; 100 g Butter or margarine; 200 g Flour; 4 Eggs (size M); 100 g Dark chocolate; 25 g Coconut oil; 500 g Whipped cream; 2 packages Cream stabiliser; 500 g Strawberries; 7-10 Tbsp Cling film; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

1 package Pudding powder "Vanilla flavour" (for cooking)
4-5 Tbsp Sugar
525 ml Milk
1 pinch Salt
100 g Butter or margarine
200 g Flour
4 Eggs (size M)
100 g Dark chocolate
25 g Coconut oil
500 g Whipped cream
2 packages Cream stabiliser
500 g Strawberries
7-10 Tbsp Cling film
baking paper

Directions

1
Stir pudding powder, 3 tablespoons sugar and 100 ml milk until smooth. Bring 300 ml milk to the boil in a saucepan, remove from the heat and stir in the custard powder. Place back on the hot stove and simmer for about 1 minute while stirring. Put the pudding into a bowl, cover the surface directly with foil and let it cool down
2
Bring 125 ml milk, 125 ml water, salt and fat 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 1 egg. Leave to rest for approx. 5 minutes, then stir in the remaining eggs one by one
3
Place the choux pastry in a piping bag with a large perforated nozzle (1.5 cm Ø). Spray 8 thick strips (eclairs) of approx. 10 cm each onto 2 baking trays (approx. 34 x 41 cm) lined with baking paper. Bake in the preheated oven, 2nd shelf from below (electric oven: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 25-30 minutes. After approx. 5 minutes, turn the oven on (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) and finish baking. Remove the eclairs from the oven and immediately cut them in half horizontally with scissors. Let them cool down on a cake rack
4
Break the chocolate into pieces and put it in a pot with 100 g cream and coconut oil. Melt at low heat while stirring. Let the glaze cool down for 10-15 minutes. Coat the upper halves of the eclairs with the icing and let them dry
5
Whip 400 g cream with the whisk of the hand mixer until stiff, allowing the cream firmer to trickle in. Stir the pudding briefly with the whisks of the hand mixer. Add 2/3 of the cream and stir in. Fold in the remaining third of the cream and refrigerate for approx. 10 minutes
6
Wash the strawberries, drain well and clean. Cut the strawberries into pieces, sprinkle with 1-2 tablespoons of sugar and leave to stand for 5-10 minutes
7
Pour the pudding cream into a piping bag with a large star-shaped spout and squirt it onto the lower halves of the eclair in a cord-like manner. Spread strawberries on top and place the chocolate lid on top. Serve immediately
8
Waiting time approx. 25 minutes