French éclairs with tropical cream
Number of servings
6
Preparation time
25 minutes + cooling
Print recipe
INGREDIENTS
- 1 can QF Quality Food Coconut Whipping Cream
- 1 spoon House of Asia Lemongrass Paste
- 100 g white chocolate
- 1 package of puff pastry
- 2 yolks
- 2 teaspoons of powdered sugar + for sprinkling
- 100 g raspberries
- a few mint leaves for decoration
A METHOD OF PREPARING
-
- Roll out the puff pastry, brush with beaten egg yolk, and cut into rectangles approximately 6 x 4 cm. Bake at 200°C for 10 minutes, then let cool.
- Melt the white chocolate in a double boiler. Whip the cooled coconut cream with powdered sugar until fluffy, then add the melted chocolate and lemongrass paste. Mix thoroughly, transfer to a piping bag, and refrigerate for 15 minutes.
- Cut the cooled cookies in half, fill with cream, garnish with raspberries and mint leaves, and dust with powdered sugar.
