Eclairs Love Bones with Vanilla Cream

the choux pastry

1. Slowly bring the water, salt and butter to the boil in a saucepan. Then remove the pan from the stove and add the flour (all at once). Work now has to be done quickly. Stir in quickly and vigorously with a wooden spoon. To do this, set the stove to minimum temperature and keep stirring vigorously for 1-2 minutes.

Has a dough ball formed?

1. If you can affirm the lump and there is a white coating on the bottom of the pot – Yes !!! but only then did they do everything right.

Put the dough in a mixing bowl

1. Now the eggs are added one after the other and kneaded in (with the dough hook of the hand mixer or with the food processor).

IMPORTANT :

1. Each egg has to be completely worked in before the next one is added.

it goes on

1. Preheat the oven to 220 degrees (convection). Then fill the dough into a piping bag with a large star nozzle. Squirt 8-16 bars (approx. 10-12 cm long) as straight and even as possible onto a baking sheet lined with baking paper (or a silicone mat).
2. Put the tray (s) in the hot oven at medium height and bake the “bars = bones” for 30-35 minutes. Place a heat-proof bowl filled with water on the bottom of the oven so that there is always sufficient moisture in the oven or during baking. It is very important to keep the oven closed during the entire baking process so that the éclairs do not collapse. This cannot be repaired in retrospect by re-baking.
3. Let the bone bars, which are now shaped or prepared into eclairs, cool completely after baking on a wire rack. Once they have cooled down, either cut off the heads (my preferred working method) or leave them completely if you want to inject the cream mass.

the filling

1. In the time in which the love bones 🙂 🙂 prepare the remaining ingredients. First the filling. To do this, cut open the whole vanilla pod and scrape the pulp out of one half

NOTE: Stock

1. = Cover the remaining pod with sugar in a glass with a screw cap. I always take a glass with a capacity of around 200 grams and stack 50 grams of sugar with a whole or half a scraped pod on top of each other. When the glass is full, I let it steep for another month and then use this sugar in baking.

continue with the raspberry cream syrup

1. Put all the ingredients listed in the list of ingredients (except the raspberries) for the cream in a high mixing bowl and beat it until a solid mass is formed. Now fill them into a piping bag and put them in the refrigerator.
2. Check the fresh raspberries again. They were in a can in the refrigerator and have already been sorted out. Now bring the raspberries to a boil with the juice of a lemon and the powdered sugar. Then it goes on with the chocolate. Melt these in a water bath. Mix in the cream and raspberry purée (the raspberries pass through a sieve so that the seeds do not remain). Finished !!!

Finally = the time has come

The eclairs are prepared

1. Spray the parts of the cooled love bones with the vanilla cream. Then moisten with the raspberry cream syrup and put the lid on.

DECO

1. Serve with chocolate, sugar sprinkles or just sprinkled with powdered sugar. Of course, the lid can also be finished with a chocolate glaze.

Sweet greetings from “Grandma Spoon” aka Biggi ♥