Eclairs with strawberry cream

Ingredients for 1 servings:

• 250 g strawberries
• 5 tbsp sugar
• 250 ml Cremefine for whipping
• 3 sheets of gelatin
• 50 g margarine
• 1 pinch of salt
• 150 g flour
• 4 eggs
• 1 tsp baking powder
• 2 tbsp powdered sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

makes about 20 eclairs

Wash and hull the strawberries. Cut 150g of strawberries into pieces and puree with 4 tablespoons of sugar. Slice the remaining strawberries. Prepare the gelatine according to the package instructions and stir in the strawberry puree a spoonful at a time. Whisk the Cremefine with the remaining sugar until stiff peaks form and fold into the strawberry puree. Refrigerate the cream for about 30 minutes. In the meantime, bring 1/4 liter of water to a boil with the margarine and salt, add the flour all at once and stir with a wooden spoon until the mixture forms a ball and pulls away from the bottom of the pan. Remove the pan from the heat and immediately stir in an egg. Let the batter cool slightly, then stir in the remaining eggs one at a time. Each egg should be thoroughly mixed in before adding the next. Finally, stir in the baking powder. Fill a piping bag with a large star nozzle and pipe approximately 10cm long strands of dough onto a baking tray lined with baking paper. Bake in a preheated oven at 200°C (400°F), fan oven at 175°C (350°F) for approximately 30 minutes. After baking, let the éclairs cool slightly, then cut them horizontally with scissors and place them on a wire rack. Place the strawberry cream into a piping bag fitted with a star nozzle and pipe onto the bottoms. Arrange strawberry slices on top, cover with the tops, and serve dusted with powdered sugar.