Éclairs
Ingredients
12 éclairs| Teig | |
|---|---|
| 1 dl | milk |
| 1 dl | water |
| 50 g | butter |
| 1 pinch | salt |
| 1 tbsp | sugar |
| 120 g | flour |
| 2 | eggs |
| Füllung | |
|---|---|
| 230 ml | Emmi CAFFÈ LATTE Cappuccino |
| 3 tbsp | sugar |
| 1 | egg |
| 2 tbsp | cornflour |
| Anrichten | |
|---|---|
| 2 tbsp | Emmi CAFFÈ LATTE Cappuccino |
| 4 tbsp | icing sugar |
Preparation
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Bring the milk, water, butter, salt and sugar to the boil, then reduce the heat.
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Add the flour and mix with a wooden spoon until a dough forms that will come away from the bottom of the pan. Remove the pan from the heat.
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Fold in the eggs.
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Put the dough into a piping bag. Pipe 12 éclairs onto a tray lined with baking paper.
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Bake in a preheated oven at 180°C for 30 minutes. Switch off the oven and allow to dry for another 10 minutes with the oven door open slightly. Leave to cool completely on a rack.
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For the cream, bring the Emmi CAFFÈ LATTE, sugar, 1 egg and cornflour to the boil, stirring constantly.
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As soon as the mixture becomes creamy, immediately remove the pan from the heat and continue stirring for 1–2 minutes. Sieve it into a bowl, cover and leave to cool completely.
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Mix together 2 tbsp Emmi CAFFÈ LATTE and the icing sugar. Cut the éclairs in half and apply the cream to the bottom halves. Spread the icing sugar mixture on the top halves and place them on top of the cream as lids.
