Choux Pastry: ECLAIRS with Cream Pudding Filling

Preface:

1. ) The preparation of choux pastry is very easy if you follow the preparation exactly. I love choux pastries, and since they are baked without sugar, eclairs can be filled with either sweet or savory.

Preparation of the dough:

1. ) Mix flour and cornstarch ((baking powder last)). Put the water and margarine in a saucepan and bring to the boil. Pour in the flour mixture all at once. Mix the mixture with a mixing spoon into a smooth dumpling.
2. ) The pot stays on the stove for a short time … the dough burns off. The lump comes off the bottom of the pot, on which a white layer has formed. Transfer the batter to a mixing bowl.
3. ) Now add an egg to the dough ball and stir vigorously with the dough (dough hook from the mixer). If no traces can be seen … do the same with the next egg (use the whisk from the 4th egg) … until all eggs are used up. Now the dough should drip from the spoon in a viscous manner.
4. ) By stirring in the eggs, the dough has now cooled down. * NOW * first add the baking powder and work in … otherwise it will lose its baking power in the warm dough. Now preheat the oven to 210 ° O / U heat (no hot air here, please).
5. ) Fill the dough into a piping bag with a smooth nozzle (1cm diameter). Line the tray with moistened baking paper and sprinkle strands about 10cm long on it. Always 2 close together. Keep your distance, the pastry will rise a lot (see photos).
6. ) Slide the tray onto the middle rack in the oven and bake for 30 minutes. DO NOT open the oven door before the end of the baking process. The pastries would collapse. At the end of the baking, turn off the temperature … carefully remove the tray with the pastries from the oven … avoid drafts … and let them cool on a wire rack.
7. ) While still lukewarm, cut a lid off the eclairs with kitchen scissors.

Preparation cream:

1. ) While the eclairs are baking, make the filling. Cook the vanilla pudding according to the instructions on the packet, but only with 300 ml milk. After the cooking process, place in a cold water bath. Stir every now and then so that the pudding does not skin.
2. ) Mix 2 teaspoons of sugar with the instant gelatine, whip the cream very stiff. Let the sugar mixture trickle in while beating. If the pudding is cold, beat again with the whisk of the mixer … carefully fold in the cream and mix.

Finish:

1. ) Spread the vanilla cream with a teaspoon on each lower part of the eclairs …. Put the lid on and dust with powdered sugar. Make coffee and enjoy ;-))

Kitchen tip:

1. ) Measure out the baking paper and crumple it up under lukewarm water … squeeze it out … smooth it onto the baking sheet with a kitchen towel. The baking paper sticks to the tray and does not slide back and forth when sticky dough is sprayed on.