Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Choux pastry
Strawberry cream
Glaze
How it's done
Choux pastry
Place the water and all the other ingredients up to and including the lemon zest in a pan, bring to the boil and then reduce the heat.
Add the flour all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a hand mixer, gradually stir in the eggs; the dough should be soft but not runny.
Shape the eclairs
Spoon the mixture into a piping bag with a serrated nozzle (approx. 10 mm Ø) Pipe 20 eclairs (approx. 8 cm long) onto a baking tray lined with baking paper, ensuring they are well spaced out.
Bake/dry out for approx. 25 mins. in the centre of an oven preheated to 180°C. Do not open the oven during baking! Then switch the oven off and leave to dry out with the door ajar for approx. 15 mins., remove from the oven, allow to cool on a rack, cut in half lengthwise with scissors.
Strawberry cream
Puree the strawberries, bring to the boil with the sugar, reduce for approx. 5 mins., leave to cool. Beat 5 tbsp of the reduced juice with the cream until stiff, transfer to a piping bag with a serrated nozzle (approx. 10 mm Ø). Pipe the cream onto the eclair bases. Arrange the strawberries on top.
Glaze
Mix the remaining reduced juice with the icing sugar, cover the top halves of the eclairs with the icing and place on top of the filled bases.
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