Whale Strip

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put flour and cold fat in a mixing bowl. Add vinegar and 2 tablespoons of cold water and work vigorously with the dough hooks of the hand mixer. With cool hands quickly knead to a smooth dough.

2. 2

   Wrap in foil and refrigerate for about 45 minutes. For the choux pastry, boil 175 ml water, fat and salt. Add the flour at once and stir with a mixing spoon until the mixture comes off the bottom of the pot as a lump.

3. 3

   Put the dough into a mixing bowl. Stir in 1 egg immediately. Stir in the remaining eggs one after the other with a wooden spoon. The dough should fall off the spoon with a hard tear. Pour the choux pastry into a piping bag with a large perforated spout.

4. 4

   Roll out the short pastry to a rectangle (20 x 34 cm), cut in half lengthwise and lift onto a baking tray lined with baking paper. Spray the choux pastry onto the short pastry in waves, with 5 mm space between each wave.

5. 5

   Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for 25-30 minutes. Do not open the oven during the first 20 minutes. Immediately after baking, cut the strips lengthwise in the choux pastry layer and let them cool on a cake rack.

6. 6

   Whip the cream until stiff, allow the vanillin sugar to trickle in little by little. Pour cream into a piping bag with a large star-shaped spout. Spread the lower choux pastry strips thickly with mixed apricot jam.

7. 7

   Spray cream on top. Place the choux pastry lid on the cream. Dust with icing sugar. Cut the strips into 4-5 cm wide pieces with an electric knife. Keep cool until serving.

Nutrition Facts

KCAL
340 kcal

CARBS
33 g

FATS
22 g

PROTEINS
4 g