Eclairs with Raspberries

Ingredients

• 250 ml milk (3.5% fat)
• 25 g starch
• 3 egg yolks
• 50 g raw cane sugar
• 0.5 tsp vanilla powder
• 75 g strawberry puree
• 60 g Butter
• 250 ml Water
• Salt
• 200 g Spelt flour Type 1050
• 4 eggs (size M)
• 150 g powdered sugar from raw cane sugar
• 1 tbsp Lemon Juice
• 1 tsp raspberry juice
• 200 g Raspberries

Instructions

1. 1.

   For the filling, whisk 125 ml milk with the starch until smooth. Stir in the egg yolks and 25 g raw cane sugar vigorously. Bring the remaining milk, remaining sugar, vanilla powder, and strawberry sauce to a boil. Gradually pour one-third of this milk mixture into the egg yolk mixture while stirring, then return everything together to the hot milk mixture. Keep stirring over medium heat until the mixture boils and thickens. Cover and let cool.

2. 2.

   For the dough, melt the butter in small pieces in a pot with 250 ml water and a pinch of salt until it boils. Remove from heat and add the flour all at once, stirring quickly. Return to the stove, heat while stirring until the dough lifts from the pot edges and a white film forms on the bottom. Transfer to a bowl and beat in the eggs one by one with an electric mixer until fully incorporated. Spoon the dough into a piping bag fitted with a round tip and pipe small strips onto a baking sheet lined with parchment paper, leaving some space between them. Bake in a preheated oven at 210 °C (fan: 180 °C; gas: level 3) for about 30 minutes, then cool with the door open.

3. 3.

   Fill the cream into a piping bag with a small round tip, poke a hole in each eclair and fill it with the cream. For the glaze, mix powdered sugar and lemon juice, then color with raspberry juice to a pink hue. Spread over the eclairs and let set. Garnish with raspberries as desired.