Yogurt Eclairs


Total time: 2hr
Preparation Time: 35m

Servings
For 4 pieces


Nutritional Information

Contains 356 Kcal, 8g Protein, 26g Carbohydrates, 22g Fat


Ingredients

  • Choux Pastry
  • 0.5 dl full-fat milk
  • 25 g butter
  • 0.5 dl Water
  • 1 pinch salt
  • 1 tbsp. sugar
  • 60 g white flour
  • Eclairs
  • 2 eggs (je nach grösse 1 - 2)
  • Filling
  • 1.5 leaves gelatine, immersed for approx. 5 mins in cold water, drained
  • 150 g Greek yogurt nature (gezuckert)
  • 1 tbsp. lime juice
  • 2 tbsp. white rum oder Wasser
  • 1 dl full fat cream, whipped until virtually stiff
  • 0.5 mango (ca. 150 g), in 10 Schnitze
  • 2 tbsp. icing sugar
  • 1 tbsp. Water

View these products

Instructions

  • Choux Pastry

    Bring the milk and all the other ingredients up to and including the sugar to the boil, reduce the heat. Add all of the flour at once, stir with a ladle for approx. 1 1/2 mins. until a smooth batter is formed which separates from the base of the pan. Remove the pan from the heat.
  • Eclairs

    Gradually stir in the eggs until the mixture is soft but not runny. Transfer the paste to a piping bag with a serrated nozzle (approx. 12 mm Ø), pipe 4 eclairs onto a baking tray lined with baking paper, ensuring they are well spaced out. For each eclair, pipe a narrow U shape approx. 12 cm long in one go and then pipe another strip on top. Bake/dry out for approx. 25 mins. in the centre of an oven preheated to 180°C. Do not open the oven during baking! Then switch the oven off and leave to dry with the door ajar for approx. 15 mins. Remove the eclairs from the oven, cool on a cooling rack and cut open.
  • Filling

    Mix the yoghurt and lime juice. Dissolve the gelatine in the rum, mix together with 2 tbsp of the yoghurt mixture and immediately stir into the remaining mixture. Carefully fold the cream into the yoghurt mixture, cover and chill for approx. 1 hour. Place two mango segments on each base. Transfer the yoghurt mousse to a piping bag with a smooth nozzle (approx. 10 mm Ø) and pipe on top of the mango. Puree the remaining mango segments with the sugar and water. Coat the top half of the eclair with the glaze and place on top of the yoghurt mousse.
  • Tipp:

    Mit Puderzucker bestäuben.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home