Ingredients
Cream:
- 1 glass Cream
- 2 tablespoons Sugar powder
- 300 gram Raspberries
- 2 tablespoons Sugar
- 10 gram Gelatin
Instructions
- In a saucepan, pour water, milk, add sugar, salt and butter. Boil.
- Sift the flour.
- Remove the saucepan from the heat, add the flour and mix well
- Put back on the fire and, mixing well, keep on fire for 3 minutes.
- Transfer the dough to a whipping bowl, add 1 egg at a time, stirring the dough. I use a mixer, but you can also manually.
- The finished dough is transferred to a pastry bag.
- Spread the parchment on a baking sheet and sprinkle with flour. Squeeze out the dough strips for 6-7 cm. Send to bake in a preheated 200 degree oven for 25-30 minutes.
- Wash the raspberries and let them drain well.
- Use a spoon to RUB the berries through a strainer.
- Add sugar and gelatin, if it is fast acting. If not, then pre-fill the gelatin with water to swell, then heat it in the microwave and add it to the warm raspberry syrup.
- Put on the fire and bring it to about 60 degrees, so that the gelatin will disperse. Remove and allow to cool.
- Combine the cream and powdered sugar, whisk.
- Add a trickle of raspberry syrup.
- Continue whipping.
- Cut the eclairs in half, apply the cream to the lower part, close the second half. Spread another layer of cream on top. Decorate with raspberries.
- Enjoy.