Eclairs with strawberries and cream pudding

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 7-10 Tbsp 1 p. custard powder (for cooking; for 1⁄2 l milk)
  • 4-5 Tbsp Sugar
  • 100 ml + 300 ml + 1⁄8 l milk
  • 7-10 Tbsp Salt
  • 100 g butter/margarine
  • 200 g Flour
  • 4 Eggs (Gr. M)
  • 100 g Dark chocolate
  • 100 g + 400 g whipped cream
  • 25 g white plate fat (e.g. palmine)
  • 2 packages Cream stabiliser
  • 500 g Strawberries
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Stir pudding powder, 3 tablespoons sugar and 100 ml milk until smooth. Boil 300 ml milk. Stir in pudding powder and simmer for about 1 minute while stirring. Pour into a bowl, place cling film directly on the pudding surface and allow to cool.

  2. 2

    For the choux pastry 1⁄8 l milk, 1⁄8 l water, 1 pinch of salt and fat in a pot bring to the boil. Add the flour at once and stir with a wooden spoon until the dough comes off the bottom of the pot as a lump and a white film forms there.

  3. 3

    Pour into a bowl and immediately add 1 egg. Allow to cool for about 5 minutes, then stir in the remaining eggs one by one.

  4. 4

    Pour the choux pastry into a piping bag with a large perforated nozzle (1.5 cm Ø). Line two baking trays with baking paper. Spray 8 thick strips (approx. 10 cm long) onto each tray at a sufficient distance.

  5. 5

    Bake one after the other in a preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer) for about 5 minutes. Turn down the oven temperature (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) and continue baking for approx. 20 minutes.

  6. 6

    Immediately cut open horizontally with scissors. Let it cool down.

  7. 7

    Break the chocolate into pieces for the chocolate icing. Melt in a small pot with 100 g cream and white fat while stirring at low heat. Let it cool down for about 10 minutes and, if necessary, put it in a cool place until the mixture thickens a little.

  8. 8

    Coat the upper eclair halves with it and chill for at least 30 minutes or until serving.

  9. 9

    Whip 400 g cream until stiff, allowing the cream firmer to trickle in. Stir the pudding briefly with the hand mixer. 2⁄3 Stir the cream into the pudding, then fold in the remaining cream. Chill for about 20 minutes.

  10. 10

    Wash and clean the strawberries. Cut into pieces, mix with 1-2 tablespoons of sugar and let stand for 5-10 minutes. Pour pudding cream into a piping bag with a large star-shaped spout and squirt onto the lower eclair halves.

  11. 11

    Spread strawberries on top and place the chocolate lid on top. Serve immediately.

Nutrition Facts

KCAL
320 kcal
CARBS
23 g
FATS
22 g
PROTEINS
6 g