Homemade eclairs are more delightful than those from a bakery and evoke the flavors of warm, summer days.
Ingredients
Pastry:
- Sugar – 1 tbsp
- Eggs – 3 pcs.
- Butter – 30 g
- Wheat flour – 75 g
- Baking powder – 0.5 tsp
- Salt – a pinch
Cream:
- Sugar – 2 tbsp
- Lime – 1 pc.
- Raspberries – 150 g
- 30% cream – 100 g
- Semi-fat cottage cheese – 100 g
- Gelatin – 2 tsp
Glaze:
- Powdered sugar – 75 g
Preparation
Step 1: Prepare the Pastry Bring butter to a boil with 125 ml of water. Mix flour, sugar, and salt. Add all at once to the boiling water and mix until a thick dough forms. Transfer to a bowl and let cool for 10 minutes. Add eggs one by one, mixing well; add baking powder with the last egg. Pipe the dough using a pastry bag with a star-shaped tip, forming 20 eclairs resembling the letter S (about 6 cm long) on a baking sheet lined with parchment paper, with space in between. Bake in a preheated oven at 200°C for about 20 minutes until golden yellow. Remove and immediately cut open, then let cool.
Step 2: Prepare the Raspberry Cream Soak the gelatin in cold water. Wash and drain the raspberries well. Mix with cottage cheese, sugar, and grated lime zest. Slightly squeeze the gelatin, dissolve it over low heat, add 1 tablespoon of raspberry cream and mix, then add to the remaining raspberry cream. Mix well. Refrigerate until the cream starts to thicken. Whip the cream until stiff peaks form, then add it to the raspberry cream and refrigerate for at least 1 hour.
Step 3: Assemble the Eclairs Sift powdered sugar through a sieve and mix with lime juice until you get a not too thick glaze. Spread it over the top of the eclairs and let dry. Pipe raspberry cream onto the bottoms of the eclairs using a pastry bag with a star-shaped tip. Cover with the top halves.
