Baking: Chocolate Eclairs with Apricot and Quark Filling

The choux pastry

1. The basic recipe of the choux pastry can be found by “Recipe collector” under Choux pastry: ECLAIRS with cream pudding filling. 10 people = 10 eclairs
2. Bring water with butter to a boil. Mix the flour, potato flour and salt and stir into the water / butter mixture. The result is a lump that forms a white layer on the bottom of the pot. Now take the dumpling out and let it cool down a bit.
3. As soon as the dumpling is a little cold, stir in the first egg with the hand mixer until it is completely absorbed by the dough. Do the same with egg 2 – 5. Work in the baking powder and cocoa with the last egg.
4. Preheat the pipe to 200 degrees lower / upper heat and fill the dough that is difficult to fall from the spoon into a piping bag. (Smooth nozzle approx. 1 cm in diameter) Line a tray with foil or paper and spray the dough in a snake shape (see picture). Please keep your distance, the parts will open.
5. Bake the eclairs for about 25 – 30 minutes, let them cool and cut like a bread roll.

The filling

1. Stone the apricots and cut into small pieces. Sprinkle with the sugar and bring to the boil. Then cool down.
2. Prepare the icing with only 200 ml of liquid and mix with the steamed apricots and let it set a little. Now fold in the quark so that streaks can still be seen. Maybe a little sugar. Let the filling cool in the refrigerator for about an hour.

The finish

1. Distribute the filling over the lower half of the cut parts, cover with the upper half and sprinkle with powdered sugar.
2. Notes: It is important to add the baking powder only at the end, as it will lose its buoyancy if it is mixed into a warm or hot dough. NEVER bake the choux pastry with forced air and never open the oven door during the baking process, otherwise the pieces will collapse.