Choux Pastry: ECLAIRS with Strawberry Cream

Preparation:

1. Weigh the flour and cornstarch and strain them through a sieve. Weigh 2gr (1 teaspoon) baking powder and set aside. Put the water, butter and salt in a saucepan.
2. Rinse and drain the strawberries under running water. Remove the buds and put 8 large fruits aside (decoration). Quarter the remaining strawberries and mix with the sugar so that it can dissolve. Put aside.

Preparation:

1. Bring the water to a boil and then add all of the flour mixture. Stir immediately with a wooden spoon until a smooth dumpling forms. Some of the flour settles on the bottom and forms a topping. You burn the dough off!
2. Transfer this dumpling into a mixing bowl. Now stir 1 egg into the dough with the hand mixer until it has completely absorbed the egg. Work in the next egg. Do the same with the rest of the eggs until all of the eggs have been incorporated. Finally stir in the baking powder.
3. Preheat the oven to 210 ° top / bottom heat (no hot air). Line a baking sheet with parchment paper or use permanent baking foil.
4. Fill the dough into a skin-filling sack with a nozzle (1cm diameter) and cut about 15cm long three strands. Two strands close together and one more on top. The mass of dough is sufficient for this. Leave enough space between the strands, the pastry will rise well.
5. Slide the baking sheet into the oven on the middle shelf and bake for 35 minutes. The pastries should get a nice, light brown color.
6. When the baking process is complete, switch off the temperature and open the door a little. Wait 5 minutes and then pull the baking paper onto a wire rack. Cut a lid horizontally from the finished eklairs while still warm with scissors. Let it air out. NOTE: Do not let the eklairs get cold or they will collapse and the inside will remain damp.

Filling:

1. Whip the cream very stiff. Puree the strawberries while slowly pouring in the instant gelatine. Fold the whipped cream into the finished strawberry puree. Put in the refrigerator until the mixture begins to gel.
2. Fill the strawberry filling into a skin-filling sack with a star nozzle and generously fill the lower parts of the eklairs. Cut the retained strawberries into slices and place them in a fan shape on the edge as a decoration. Put the lid on and dust with powdered sugar. Make coffee and enjoy it :-))

Note:

1. Burned pastries should be eaten on the day of manufacture. This is how it tastes best in my opinion. Since choux pastry does not contain sugar, it can also be provided with hearty fillings.