Homemade Eclairs with Gelatin Cream
- flour - 1 cup
- butter - 1/5 cup (70 g)
- eggs - 4
- baking powder - 1 tsp
- lemons - 1, grated rind
- salt - 1 pinch
- cream mixture
- eggs - 4
- sugar - 2/5 cup (100 g)
- gelatin - 4 tbsp
- cream - 1 cup
Heat 1 cup (250 ml) water to boiling, take off the stove and pour the butter and salt in it while stirring. Add the flour all at once and stir to a smooth, homogeneous mixture.
Put the mixture to heat up again slightly, then pour it into another container.
Knead a smooth, shiny dough, put it in a pastry bag and spray out eclairs in a buttered and floured oven dish.
Bake the eclairs in a preheated 392°F (200 °C) oven.
For the cream mixture, beat 4 yolks with the sugar until whitened and add the cream. Dissolve the gelatin in 1/2 cup water in a water bath and add it to the mixture, while pouring in the beaten to snow egg whites at the end.
Cut the baked eclairs in 2 lengthwise and fill them with the prepared cream mixture after they cool. Optionally, you can pour melted couverture chocolate over them.