Valentines day might be over, but here is another Valentines themed recipe. Raspberry eclairs.
Ingredients for about 8 eclairs:
66.6 grams of plain flour
50 grams of unsalted butter
1/3 tsp of salt
116.66 ml of water (preferably tap water)
2 regular eggs
166.66 grams of mascarpone (cheese)
133.32 grams of fresh raspberries
66.6 grams of confectioners' sugar
2/3 tbsp lemon juice
Preparation method:
Put the butter, salt and water into a pan and let the butter melt on low heat.
If the butter is fully melted, set the fire to a medium temperature.
If the water boils, add the flour all at once.
Take the pan off the stove and whisk firmly with a wooden spoon until the dough is firm.
Put the pan back on low heat and keep stirring until a shiny dough ball comes off easily from the pan.
Put the dough ball into a mixing bowl (or just a big bowl) and let it cool down until it's lukewarm.
Pre-heat the oven at 200°C.
Beat the eggs with a fork.
Add spoonful by spoon a bit of egg to the dough and knock through with a whisk.
The dough has to be shiny, but still firm enough to stay together.
Put the dough in a piping bag with an opening of about 15 mm.
Apply 8 to 10 stripes of about 10 cm long to the baking paper.
Make sure there is enough space between the dough.
Bake the eclairs for about 15 minutes in the middle of the oven. DON'T open the oven whilst they are baking!!!
Lower the temperature to 180°C.
Open the oven door for just a moment (a short period of time) to let go of the steam.
Bake the eclairs for another 15 minutes.
Take them out of the oven to make a whole into them (just on one side) or cut them in half (horizontally).
Bake them for another 5 minutes.
After that, let them cool down entirely.
Stir the mascarpone loose with a fork.
Clean the raspberries, cut half of them into small pieces, pound the other half with a fork.
Mix the raspberry pieces and 3/4 of the puree through the mascarpone and put it in a piping bag.
Fill the eclairs with the raspberry-mascarpone mix.
Add the lemon juice and 1/4 of the raspberry puree through the confectioners' sugar.
Stir into a thick, pink glaze.
Cover the tops of the eclairs with the glaze.
Put them in the refrigerator for about 2 hours.
Serve "cold".
Comments