Mini Eclairs with Curd Cream and Blueberries
by Editorial Staff
Mini eclairs with curd cream and blueberries will become a real decoration of any table. The hand itself reaches for this wonderful pastry.
Ingredients
- Butter – 50 g
- Eggs – 2 pcs.
- Flour – 70 g (1/2 cup, 200 ml)
- Salt – 1 pinch
- Water – 100 ml
- Cottage cheese – 200 g
- Natural yogurt – 100 g
- Blueberries – 70 g
- Lemon – 0.5 pcs.
- Sugar – 3 tbsp
- Vanillin – 1 pinch
- Fresh mint – optional
Directions
- Prepare the required ingredients.
Sort out blueberries, rinse, and dry.
Sift the flour through a fine sieve.
During the cooking process, you will need parchment paper. - Cut the butter into large cubes.
Pour water into a saucepan and add butter, add salt. Put on medium heat, bring to a boil and stir until the butter is completely melted. Reduce heat to low. - Pour the sifted flour into boiling water and stir quickly to avoid lumps.
- Remove the saucepan from the heat and knead the dough until smooth and loose from the sides of the pan.
Turn on the oven to heat up to 200 degrees. - Cool the dough, stirring, until warm, and add the egg.
Stir the dough until smooth. - Add another egg to the dough.
- Stir the dough again until smooth and smooth.
- Cover the baking sheet with parchment or a special rug. Using a pastry bag with a “star” attachment, place the eclairs (or simply spread the dough with a spoon) on a baking sheet, send it to the preheated oven and bake at 200 degrees for 30 minutes.
You cannot open the oven during baking, otherwise, the profiteroles will fall off. - After the time has passed, remove the baking sheet from the oven and cool the eclairs completely.
- Rub the curd through a fine sieve into a suitable container.
- Add yogurt to the curd.
- Add sugar and vanillin.
- Punch the mixture with a hand blender until smooth.
- Wash the lemon thoroughly and use a grater to remove the zest (only the yellow layer of the peel). Add the zest to the cream.
Squeeze juice from the lemon and add to the cream. - Whip the cream again and refrigerate for 20 minutes.
- Cut off the tops of the profiteroles with a sharp knife.
- Fill the cavities of the eclairs with curd cream.
In each eclair, make a small indentation in the center of the cream. - Spread the blueberries into the indentations (save some berries for garnish).
- Lubricate the inside of the cut tops with the remaining cream and place over the mini-eclairs.
- Press the tops lightly against the berries.
- Garnish the mini eclairs with berries and mint leaves if desired.
- Put mini eclairs with curd cream and blueberries in the refrigerator for 20 minutes, and then you can serve them with tea or coffee.
Enjoy your meal!
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