Ingredients
CAKE
250 g water
500 g flour
500 g eggs
500 g margarine
CREAM
600 g Lauretta egg liqueur flavored filling
100 g spirit
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Preparation
- Boil the water with the margarine. Then pour in the flour and mix until a smooth mass separates from the sides of the bowl. Cool to 60 °C and slowly add the eggs.
Shape the pastry into an éclair shape using a piping bag onto a baking tray lined with greaseproof paper.
Bake for about 35 minutes at 180 °C (depending on the oven with the flues opened).
In the meantime, prepare the cream by combining the Lauretta egg liqueur flavored filling with spirit using a whisk.
Spoon the cream into the baked éclairs. Decorate with chocolate or other additions as desired.
