Eclairs with Alma Greek quark cream

In Estonian

From this amount you will get ca 16 eclairs

Eclairs:

85 g Alma Eesti butter

180 g water

0,5 tsp salt

110 g wheat flour

3 pcs. M size eggs

Put water, butter and salt to the pan and heat until boiling.

Take the pan from the heat and add flour. Mix dough until you get an even dough ball.

Put pan back to the heat for 3 minutes and mix the dough all time.

Let the dough cool a little and mix eggs one by one to the dough by hand blender.

Put ready dough to the piping bag and pipe to the baking tray (covered with the baking paper) about 7 cm long sticks.

Bake eclairs at 200 C for 20 minutes. Open the oven door for a second and let the moisture come out from the oven. Then reduce the oven temperature to 180 C and bake more ca 20 minutes. Eclairs should be light brown.

Let the eclairs cool down completely before filling with cream.

Cream

100 ml Alma whipping cream

350 g  Alma Greek quark cream lemon-biscuit

100 g  Valio Viola lactose free fresh cheese

35 g sugar

Whip cream with sugar and then add quark cream and cream cheese. Put cream to piping bag.

Cut eclairs in half and fill with cream.

Lemon glaze

200 g powdered sugar

4 tbsp lemon juice (more if needed, because glaze should be so liquid that it is possible to cover with it the eclairs)

yellow food colour

Sieve the powdered sugar into bowl and add lemon juice and colour. Mix glaze and put glaze to the piping bag. Decorate eclairs with glaze.

Keep eclairs in refrigerator overnight before serving.

Recipe is made in cooperation with Valio Eesti AS.