Biscoff cream
Ingredients
1 cup water
7tbsp butter
2 tsp sugar
1/2 tsp salt
1 cup plain flour
4 eggs
For the lotus whipped cream
1 1/2 cups whipping cream or heavy cream
2 tbsp of powdered sugar
3 tbsp of lotus cream(according to ur taste)
Directions
- Preparing the eclairs:Bring the water,butter,sugar &salt to a boil in a small saucepan over medium flame. Once the mixture begins to bubble and the flour all at once & stir quickly with a wooden spoon until the flour is absorbed in the liquid. Remove from flame and allow it to cool for 2 mins.
- Mix a lil to cool the mixture. Add the eggs one at a time and mix well with the wooden spoon until they are completely absorbed.
- Move the dough to a pastry bag with a smooth nozzle and pipe circles 1.5 inch in diameter on to the baking tray. Maintain spaces between the circle.
4.bake for 20 to 25 mins in a preheated oven for 200 degrees( bake until the eclairs are very puffy and golden) rmove the pan and immediately punch a small hole in each eclairs with the top of a knif at the bottom to allow the steam to be released. Allow them to cool to room temperature - Prepare the whipped cream: place the cream, powdered sugar n biscoff spread in a bowl and beat well using a hand mixer. Assemble the batter and whip for 2-3 minutes until the whipped cream stabilizes.
- Move the whipped cream into a pastry bag with a smooth nozzle. Fill each eclair with whipped cream through the hole we cut. Arrange them in a serving dish & pour the rest cream upon the eclairs n keep it in refrigerator to chill for an hour n serve chilled.
Note: if needed you can crush the biscoff biscuits n decorate on the top n serve.