Eclairs with Amarettini Cream and Limoncello Topping

Eclairs (choux pastry)

1. Heat the water together with the milk, the pinch of salt and the butter until the butter has melted and bring to the boil once, then remove the pan from the heat and stir in all of the flour with a wooden spoon.
2. Now put the pot back on the stove over low heat and stir until the dough comes off the pot as a lump and then remove it from the stove. Vigorously stir in the eggs one after the other with the wooden spoon until a smooth and shiny dough is formed.
3. Preheat the oven to 200 degrees and line a baking sheet with parchment paper. Pour the dough into a piping bag and squirt 10 approx. 10 cm long strips spaced apart on the baking paper and bake on the middle rack for 20 minutes. Please do not open the oven during the baking process, otherwise the eclairs will collapse. Let the eclairs cool down really well.

Amarettini cream

1. Put the amarettini in a freezer bag and then roughly crush them with the meat mallet, then put this in the mulinette and grind it very finely and then put it in a bowl. Add the cream cheese and stir to a smooth cream.

molding

1. Mix some icing sugar with limoncello. Cut open the eclairs with a saw knife and brush the top half with them.

Assembly and finish

1. Pour the filling into a piping bag. Pour the filling onto the lower half of the éclair using a star nozzle and place the upper half on top of the filling