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At Easter, I really baked every day, because I had an everyday visit! But it is fun and delicious! For a long time I wanted to make some wind muff or even brand dough, then I came across this recipe from Moyes Kitchen. I eat the full glad windbag filled with cream and fruit a dream, right? And actually no witchcraft and the ingredients you normally also always at home, so nothing as lay down.
Eclairs with mascarpone cream and fruits
Choux
250ml of water
120 g of butter
30g sugar
1/4 teel
175g Flour
4 medium sized eggs
Dissolve the water, butter, sugar, and salt in the thermomixer for 5 minutes at 100 degrees. Approximately Allow cooling for 10 minutes. Then add each egg to stage 4 for 20 seconds.
Fill the mass into a spray chisel with star grommets and bake on the baking sheet with baking paper approx. Polish the bars at a distance of 5 cm.
Bake in the preheated oven at 200 degrees on the medium rail for 25 minutes.
filling
Strawberries and raspberries
200g cream
250g mascarpone
Good vanilla sugar about 2 teaspoons
Mix the mascarpone with the sugar and vanilla sugar in a bowl. Whip the cream and whip it under the mascarpone cream. Wash the strawberries and slice the raspberries. Mitz around spittoon cream onto an eclair split in the middle splash with raspberries or strawberries, cover on it ready, good success.
Eclairs with strawberries and raspberries
4/
5
Oleh
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