Delicate dough and airy cream with barely perceptible raspberries … It's delicious! Curd cream goes well with any berries and almost all fruits. Find your perfect mix of eclairs!
Appointment: For children / For dessert / For a festive table / Buffet
Main Ingredient: Pastry / Choux Pastry
Dish: Baking / Eclairs / Sweet
Cuisine geography: French / European
- Butter - 150 grams (Dough: all products below)
- Milk - 100 Milliliters
- Water - 200 Milliliters
- Sugar - 1 Tbsp. the spoon
- Salt - 1/2 Teaspoon
- Wheat flour in / grade - 250 Grams
- Eggs - 5 Pieces (category 1C)
- Condensed Milk - 150 Milliliters (Filling: All Products Below)
- Cottage cheese - 350 grams (fat content from 9% and above)
- Cream - 200 Milliliters (33-35% fat)
- Fresh raspberries - 1 Glass
Number of Servings: 20
How to make "Raspberry Eclairs"
Set the oven to preheat to 200 degrees. Heat water with milk, add sugar, salt and butter. Bring to a boil and dissolve the oil.
Pour in the sifted flour and stirring actively, brew the dough. Keep the dough on the fire, stirring occasionally, until a dry crust begins to form at the bottom of the pan.
Let the dough cool slightly and add eggs one at a time, kneading each thoroughly until completely homogeneous.
Place the dough in a cooking bag and place the small sausages. Bake for 35-40 minutes, in the middle of baking, reduce the temperature to 180 degrees. Do not open the oven for the first 20-25 minutes. Cool the finished eclairs in the oven with the door ajar until warm, then cool completely on the wire rack.
For the cream, rub the curd through a sieve. Add condensed milk and stir well. Add the whipped cream and raspberries, leaving some berries to garnish. Stir the cream lightly until smooth, being careful not to sediment the cream. Slice the eclairs lengthwise and fill with cream. You can use a pastry bag.
Pour chocolate icing over the eclairs or sprinkle generously with powdered sugar and garnish with raspberries.