Brandteig and eclairs with strawberries and mascarpone cream (with and without Thermomix)
It's unofficial Thermomix Thursday again! And so again high time for a new recipe, which shows that the Thermomix can do more than gyro soup and processed cheese. This time it's about Brandteig and especially about Eclairs. And for me this is also a premiere - for the very first time I have prepared brandy in the Thermomix for this recipe.
Granted, Brandteig in general I think I made the last time at 16 (that's my half life ago) and then only a simple puffs. And should I say something? Totally stupid! Brandteig is really delicious and made so simple. And from the Thermomix absolutely sure of success. Never burnt pot bottoms! Nevertheless, I offer for the non-Thermomix users among you, of course, again the Eclair recipe in the classic preparation variant. And all I can say is: Thermomix user, make some batter and bake what they can!
I've got - nothing wrong to make - based on the brandy recipe from the green cookbook. Brandteig, for example, definitely does not need baking soda, even if some prescribe that. All you have to do is be patient, let the mixture cool down a bit and be rewarded later with a wonderfully soft, shiny dough, which can be wonderful with a splash spout on the plate and great.
Eclairs, sometimes referred to as love bones , are a classic French pastry, usually provided with a delicious cream filling. Somehow they are not really in with us, but I think that will change in the near future. Because with our big back trend models USA and England they are so announced. Cupcakes? Sun 2014! Macarons? Of yesterday! Today you eat Eclairs in the most colorful colors and with the craziest fillings! Simone from the S-kitchen and I have experienced it recently in London and were quick to agree that we absolutely have to bake eclairs.
But I do not want to fall directly into the house with the door, but slowly introduce you to the new trend. So there are wonderfully classic eclairs with a great filling of mascarpone and cream with fresh strawberries. To save glazing, at the end just some icing sugar sprinkled over it. Finished! You already have a delicious and fast made pastry for your guests. Unfortunately, the only downside is that Brandteig can not be picked up really well. The pastry is quickly mushy and dodges.Boil 5 minutes 30 seconds/100 ° C/level 1. Add the flour to the hot mixture and stir in for 25 seconds/step 4. Take the mix pot out of the appliance and allow the dough to cool down for 10 minutes at room temperature.
In the meantime, preheat the oven to 200 ° C and cover a baking tray with baking paper.
Return the mixed pot to the oven Set the appliance and stir the dough to level 5. Gradually add the eggs one at a time to the dough and stir in for 20 seconds. Finally, stir the dough again for 30 seconds/step 5.
For the alternative preparation of the cooked dough in a pot on the stove:
Water, butter, Put sugar and salt in a saucepan and bring to a boil while stirring. Remove from heat, stir in the flour with a wooden spoon and let the dough rest for 10 minutes. Then beat the eggs one at a time with the wooden spoon under the dough until they are completely stirred in and the dough shines silky.
Completion of the brandy dough:
Put the finished dough in a piping bag with a very large star spout. Carefully spray about 15 cm long, even stripes with at least 5 cm distance to each other on the baking sheet. Insert the tray on the middle tray in the preheated oven and bake the eclairs for about 25 minutes until golden brown. Never open the oven in between, otherwise the eclairs will collapse! Open the oven after baking only a small gap, clamp a wooden spoon in the oven and let the eclairs cool for 10 minutes. Only then remove from the oven, halve directly horizontally and let the halves on a wire rack cool down completely.
Preparation of the filling:
In the meantime, prepare the filling. Wash the strawberries, cut the green and cut the strawberries first into slices, then into quarters. Put strawberries in a bowl, sprinkle with half of the sugar and let squeeze for a few minutes. Then stir well.
Beat the cream stiffly in the food processor or with the hand mixer, transfer and set aside. Next, creamy mascarpone and slowly let the remaining half of the sugar trickle. Gradually carefully fold in the stiff whipped cream. The cream should remain firm and spreadable. Refrigerate until ready to use.
Completing the eclairs:
Have the chilled eclair halves ready. Pour the cream into a pastry bag with a large star spout. Cover the underside of the eclairs with 1-2 tbsp strawberry pieces, then sprinkle the cream on top. Cover with the respective top and press lightly. Store the ready-made eclairs in the refrigerator until serving, but for a few hours at the most. Sprinkle with powdered sugar immediately before serving.
Even more eclairs from the Thermomix
Eclairs with nougat filling from S-Küche
Whoever likes it chocolaty should definitely check out these little delicacies: