Raspberry eclairs
Description
Ideal with tea and coffee. Tender dough and airy cream with barely detectable raspberry... It's very tasty! Curd cream pairs perfectly with any berries and almost all fruits. Choose your own combination of perfect eclairs.
Instructions
- 1
Step 1
Preheat the oven to 200 degrees. Heat the water with milk, add sugar, salt, and butter. Bring to a boil and melt the butter.
- 2
Step 2
Add the sifted flour and, stirring vigorously, cook the dough. Keep the dough over the heat, stirring, until a dry crust begins to form on the bottom of the pot.
- 3
Step 3
Let the dough cool slightly and add the eggs one at a time, kneading each thoroughly until completely homogeneous.
- 4
Step 4
Pipe the dough into a pastry bag and pipe small sausages. Bake for about 35‑40 minutes, reducing the temperature to 180 °C halfway through baking. Do not open the oven for the first 20‑25 minutes. Cool the finished éclairs in the oven with the door slightly ajar until warm, then cool completely on a rack.
- 5
Step 5
For the cream, pass the cottage cheese through a sieve. Add condensed milk and mix well. Add whipped cream beaten into a fluffy foam and raspberries, leaving a few berries for garnish. Gently fold the cream until smooth, taking care not to deflate the whipped cream. Slice the eclairs lengthwise and fill them with the cream. You can use a pastry bag.
- 6
Step 6
Drizzle the éclairs with chocolate glaze, or generously dust them with powdered sugar and garnish with raspberries.