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Ingredients

Serves:
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FOR THE PASTRY
butter 50 g
water 125 ml
all-purpose flour 90 g
salt 1/6 tsp
egg 2 pcs
FOR THE COTTAGE CHEESE FILLING
butter 200 g
cottage cheese 300 g
stevia or 70 g sugar ½ tsp
vanillin 1/6 tsp
FOR THE GLAZE
butter 40 g
sour cream 60 g
cocoa powder 50 g
stevia ¼ tsp

Nutritional information

cal
329,08
prot
8,49
fat
28,46
carbs
9,48
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Chocolate glazed éclairs with cottage cheese filling

Chocolate glazed éclairs with cottage cheese filling

Ingredients

  • FOR THE PASTRY

  • FOR THE COTTAGE CHEESE FILLING

  • FOR THE GLAZE

Is there anything tastier than éclairs? Today we share a recipe for choux pastry that will really work. It can be used for both savory and sweet éclairs. We are making sweet ones with cottage cheese filling and chocolate glaze. We will try to make the recipe healthy by reducing the sugar amount or even using stevia (a natural sugar substitute) instead.


Nadezhda Chertkova

Recipe author

By education she is musician, teacher. Since her childhood she has taken an example from her mother, who cooks delightfully. Main hobbies: cooking, photography and drawing. In food photographs all these arts are united into one, that is why with pleasure she comprehends this science. Nadezhda adheres to a healthy food and tries to make all dishes as useful as possible.

Steps

1
Done

Step 1

Prepare the ingredients. Preheat the oven to 200°C.

2
Done

Step 2

Make the choux pastry. Boil the water over medium heat, add the butter and cook till it is fully melted.

3
Done

Step 3

Add the sugar and salt (and a pinch of vanillin, optional). Mix till homogeneous with a spoon. You will get a thick mixture. Cook over medium heat for about 2 mins, constantly stirring.

4
Done

Step 4

Remove from heat, cool till room temperature (25-35°C). Add the eggs.

5
Done

Step 5

Whisk the pastry with a mixer at medium speed for about 3-5 mins. It will become homogeneous and have a nice sheen. The proper pastry falls from a spoon but holds its shape.

6
Done

Step 6

Pipe the pastry on a silicone mat. You can make either classical long éclairs or any shape to your taste. Bake for 5-7 mins, reduce the temperature till 180°C, bake for another 30-35 mins till golden. You may open the oven only 5 mins before they éclairs are done, otherwise they will lose their shape. Let the pastry shells cool.

7
Done

Step 7

Meanwhile prepare the ingredients for the filling, as they should be at room temperature. Blend the cottage cheese till homogeneous (we used cottage cheese with fat content 4%) and butter, add sugar or stevia to taste.

8
Done

Step 8

Prepare the ingredients for the glaze. Combine all the ingredients in a pan and put over medium heat. As soon as it comes to a boil, remove from heat and slightly whisk till homogeneous. Pipe the filling into the pastry shells (we recommend doing this with a small and thin tip). You may make holes for filling in the base or at one of the ends. If you want, you may decorate your éclairs outside as well.

9
Done

Step 9

The éclairs are done!

10
Done

Step 10

Enjoy your meal!

Tips:

You may also add some coconut shavings or grated chocolate to your filling.

Chocolate glazed éclairs with cottage cheese filling

Is there anything tastier than éclairs? Today we share a recipe for choux pastry that will really work. It can be used for both savory and sweet éclairs. We are making sweet ones with cottage cheese filling and chocolate glaze. We will try to make the recipe healthy by reducing the sugar amount or even using stevia (a natural sugar substitute) instead.

  • Автор рецепта:
  • После приготовления вы получите 10 pcs
  • Время приготовления: 30 mins

Ингредиенты

  • 50 g butter
  • 125 ml water
  • 90 g all-purpose flour
  • 1/6 tsp salt
  • 2 pcs egg
  • 200 g butter
  • 300 g cottage cheese
  • ½ tsp stevia
  • 1/6 tsp vanillin
  • 40 g butter
  • 60 g sour cream
  • 50 g cocoa powder
  • ¼ tsp stevia

Способ приготовления

  • Prepare the ingredients. Preheat the oven to 200°C.

  • Make the choux pastry. Boil the water over medium heat, add the butter and cook till it is fully melted.

  • Add the sugar and salt (and a pinch of vanillin, optional). Mix till homogeneous with a spoon. You will get a thick mixture. Cook over medium heat for about 2 mins, constantly stirring.

  • Remove from heat, cool till room temperature (25-35°C). Add the eggs.

  • Whisk the pastry with a mixer at medium speed for about 3-5 mins. It will become homogeneous and have a nice sheen. The proper pastry falls from a spoon but holds its shape.

  • Pipe the pastry on a silicone mat. You can make either classical long éclairs or any shape to your taste. Bake for 5-7 mins, reduce the temperature till 180°C, bake for another 30-35 mins till golden. You may open the oven only 5 mins before they éclairs are done, otherwise they will lose their shape. Let the pastry shells cool.

  • Meanwhile prepare the ingredients for the filling, as they should be at room temperature. Blend the cottage cheese till homogeneous (we used cottage cheese with fat content 4%) and butter, add sugar or stevia to taste.

  • Prepare the ingredients for the glaze. Combine all the ingredients in a pan and put over medium heat. As soon as it comes to a boil, remove from heat and slightly whisk till homogeneous. Pipe the filling into the pastry shells (we recommend doing this with a small and thin tip). You may make holes for filling in the base or at one of the ends. If you want, you may decorate your éclairs outside as well.

  • The éclairs are done!

  • Enjoy your meal!

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