Eclairs from Veski Mati Multi- grain flour mix

Tasty eclairs covered with slightly sour glaze from Veski Mati Multi-grain flour mix. Usually I make ecairs from wheat flour. But this time I wanted to try something else. For filling I used Alma pasha quark cream and lemon glaze for covering.

From this amount you will get ca 16 eclairs

Eclairs:

85 g butter

180 g water

0,5 tsp salt

110 g wheat flour

2-3 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

600 g Alma pasha quark cream

300 g Alma quark-cream without fat

50 g light Muscovado sugar

Whip sugar and quark cream. 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
blue  nonparells

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 and nonparells.

Keep eclairs in refrigerator overnight before serving.