Servings: 7
Calories: 300kcal
Ingredients
Soup batter
- 100 g water
- 50 g butter
- 75 g flower
- 3 eggs (the last egg in part)
- pinch Salt
- 30 g decorative sugar
Pastry cream, version crème royale or crème prise
Whipped cream for finishing touches
- 200 g cream
- 30 g powdered sugar
- 1 bag vanilla sugar
Fruit of your choice, here
- 15 grapes (green)
- 15 grapes (blue)
- 50 raspberries
Instructions
Making Soup batter
- Bring the water, butter with a little salt to a boil.
- Remove from heat and add the flour all at once and stir. Return it to medium heat and keep stirring. The dough is ready for the next step when you hear it sizzle and when it sticks lightly to the bottom. This may take several minutes. Keep stirring.
- Put the dough in a cold bowl and add the first egg. Keep stirring until the egg is completely incorporated. If you don’t switch pans, chances are your egg will be fried.The dough may return to the warm bowl. The bowl no longer needs to be on the heat.
- Add the next egg when the previous egg is fully incorporated. Add the last egg little by little until the batter is the right thickness. The batter has the right consistency when it sticks to the spatula like a triangle.
- Pipe the batter onto a baking sheet in small circular motions. Try starting and ending with a smaller circle. A total of 4.
- Sprinkle decorative sugar on each piece of batter
- Bake at 200°C in a preheated oven until the eclairs are golden brown and fluffy. This normally takes about 25 minutes.
Prepare crème royale
- Put the gelatin in a glass of water.
- Heat the milk with 2/3 of the sugar.
- Meanwhile, mix the rest of the sugar, egg and pudding powder until smooth.
- Pour a little of the (half-heated) milk into the sugar mixture, stir well.
- When the milk boils, off the heat immediately add the mixture and stir well. Put on low heat and keep stirring until you have a thick mass.
- Remove from heat. Remove the gelatin from the water, wring out and add into the batter. Stir well until incorporated.
- Spread on a baking sheet and allow to cool. Prevent skinning by stirring frequently.
- Meanwhile, whip the cream halfway up.
- Beat the cooled cream, then add the half-whipped cream spoon by spoon until well incorporated.
Filling eclairs with crème royale and fruit
- With a good bread knife, we cut off the lid of the eclairs and lay them close by. We make sure the bottom piece is free such that we can pipe the crème royale into it.
- Using a serrated douille 12, pipe the crème royale into the eclair base and already fill with a few pieces of raspberries.
Filling eclairs with a top layer of whipped cream and fruit
- Mix cream and sugar and beat halfway up. Allow additional stiffening in the refrigerator if necessary.
- Using a serrated douille 12, pipe a top layer onto the eclairs. Go to just outside the edge. Finish with pieces of fruit along one side.
Finish
- Put the top layer back diagonally on top of the eclair.
Voedingswaarden
Serving: 1st | Calories: 300kcal
Source and inspiration : CVO Ghent – fat and cooking gene course.
