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CooperCook
Eclairs with strawberry cream
Pastries of a sweets dough with a filling of strawberries and mascarpone
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Ingredients
Directions
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Sift the flour over a bowl and set aside.
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Put the butter, salt and water in a pan and let the butter melt over low heat.
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When the butter has melted, turn the heat medium. When the water boils, add the flour in 1 time.
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Remove the pan from the heat and stir firmly with a wooden spoon. The mixture will first be sticky, but then turn into a firm dough.
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Put the pan back on low heat and keep stirring until a shiny dough ball is created that easily comes off the pan.
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Put the dough ball in a mixing bowl and let it cool down until lukewarm.
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In the meantime, preheat the oven to 200 ° C.
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Beat the eggs with a fork. Add spoon to spoon every time spoon and spoon it with a mixer.
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The dough must shine and be strong enough to retain a shape. It may be that the last bit of egg is not necessary, because the dough then becomes too weak.
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Put the dough into the piping bag and spray 10 cm long stripes on a baking tray lined with parchment paper. Make sure there is sufficient distance between the dough.
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Bake the eclairs in the middle of the oven for about 15 minutes. Do not open the oven door during baking.
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Lower the oven temperature to 180 ° C.
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Open the oven door for a moment to allow steam to escape. Fry the eclairs in another approx. 15 minutes until golden brown and crispy.
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Remove the eclairs from the oven and make a hole by rotating a pointed knife in the end of each soes to allow steam to escape.
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Bake the eclairs for about 5 minutes in the oven. Then let them cool completely on a grid. Stir the mascarpone with a fork.
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Clean the strawberries. Prak the half fine with a fork and cut the other half into small pieces. Mix the pieces and puree through the mascarpone.
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Halve the eclairs in the length and fill them with the strawberry bar carpone. Use a piping bag if necessary.
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Put the powdered sugar in a bowl and mix in the dye and lemon juice. Stir until thick, pink glaze.
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Brush the tops of the eclairs with the glaze. Serve within 2 hours.
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Nutrition
215Calories
Sodium4% DV85mg
Fat23% DV15g
Protein8% DV4g
Carbs5% DV16g
Fiber4% DV1g
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