Zebra Lightning

Ingredients

Directions

1. 1

   For the choux pastry 1⁄4 boil up l water, butter and 1 pinch of salt in a pot. Add flour to the water at once. Stir until the dough comes off the bottom of the pot as a lump. Burn for 1-2 more minutes on all sides until a white layer forms on the bottom of the pot.

2. 2

   Pour the dumpling into a bowl. Stir in 1 egg immediately. Let dough cool down for about 10 minutes, then stir in 3 eggs one after the other with the dough hooks of the mixer. Pour into a piping bag.

3. 3

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two baking trays with baking paper and spray approx. 20 strips (approx. 10 cm each) onto the trays. Bake one after the other in a hot oven for about 25 minutes.

4. 4

   Do not open the oven door in between - the eclairs will collapse.

5. 5

   Cut open the eclairs (e.g. with scissors) and let them cool down. Chop dark and white couverture separately and melt each with 1⁄2 TL oil in a hot water bath. Pour the dark chocolate coating into a freezer bag, cut off a small corner.

6. 6

   Coat the upper eclair halves with white couverture. Spray dark couverture in strips on top. Leave to dry.

7. 7

   Whip the cream until stiff. Fold in nougat cream in streaks. Spread over the eclair bases. Sprinkle with brittle. Put the éclair lid on top. Chill for about 20 minutes.