Eclairs with strawberries and cream pudding

Name: Eclairs with strawberries and cream pudding
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 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

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

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
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
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
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
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
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
Immediately cut open horizontally with scissors. Let it cool down.
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
Coat the upper eclair halves with it and chill for at least 30 minutes or until serving.
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
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
Spread strawberries on top and place the chocolate lid on top. Serve immediately.