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Ashley Rauschnot
Pink eclairs with edible flowers
Dessert for the Christmas menu: homemade eclairs with lemon curd and edible flowers.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Sift the flour over a bowl.
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Put the butter, salt and water in a pan and let the butter melt over low heat. When the butter has melted, turn the heat medium.
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When the water boils, add the flour in 1 time. Remove the pan from the heat and stir firmly with a wooden spoon.
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The mixture is sticky at first, but then changes 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. Remove the pan from the heat.
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Beat the eggs with a fork. Add a dash of egg to the dough and mix with a wooden spoon.
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The dough must shine and be firm. It may be that the last bit of egg is not necessary, because the dough then becomes too liquid.
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Put the dough in the piping bag and spray on a baking tray lined with baking paper 12 stripes of 10 cm long and about 2 cm wide (for 12 pieces).
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Make sure that there is sufficient distance (approx. 5 cm) between the dough.
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Bake the eclairs for about 15 minutes in the middle of the oven (do not open the oven door while baking).
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Lower the oven temperature to 180 ° C. Now open the oven door and close it again to allow steam to escape. Bake the eclairs for about 15 minutes.
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Then let them cool completely on a grid.
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For the glaze, mix the water with the icing sugar and spread over a plate.
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Spread some drops of the red coloring agent on the glaze and mix with a fork for a marbled effect.
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Cut the eclairs in half lengthwise and dip the tops with a circular motion through the glaze so that the top is evenly covered.
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Gradually add some coloring and stir with a fork if the marble effect disappears. Let the glaze stiffen.
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In the meantime, mix the mascarpone with the lecurd and scoop in a piping bag.
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Spray the filling over the bottoms of the eclairs and lay the tops on it. Divide the edible flowers.
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Nutrition
230Calories
Sodium3% DV80mg
Fat23% DV15g
Protein8% DV4g
Carbs7% DV20g
Fiber4% DV1g
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