Food & Drinks

Zondagochtend ontbijt

When I sit next to my lovely colleague Elke, I don't know in the morning by the coffee whether she is having her breakfast or if she is already devouring the first snack. While I start the day with my protein shake (‘What have you brewed this time, Simoon?’), Elke can easily pop the last crumb of filled speculaas into her mouth at 9:30 AM. Where does she put it? No idea. Something with good genes, I think. Especially for you today Elkie, your favorite: a Sunday breakfast that can also just go with coffee this afternoon. Something with an addiction she has kept… Paris overgehouden heeft…

White chocolate éclairs with raspberries and white chocolate

Ingredients:

  • 1 can of petit pain au chocolat
  • a bowl of raspberries
  • homemade quick pastry cream
  • small piece of white chocolate to grate
  • 1 egg to brush with

For the cream:

  • 3 egg yolks
  • 250 ml semi-skimmed milk
  • 1 vanilla pod
  • 50 grams of sugar
  • 25 grams of flour

1. Whisk the egg yolks with the flour and a splash of milk until it forms a smooth mass.

2. Heat the milk with the sugar and the seeds of the vanilla.

3. Cut the vanilla pod open and remove the seeds with a knife.

4. Gradually pour the hot milk into the egg yolks while stirring.

5. Keep whisking, otherwise the egg yolks can start to curdle.

6. Pour the mixture back into the pan and bring it to a boil while stirring.

7. Let it simmer gently for about five minutes until it reaches the desired thickness.

8. Let the pastry cream cool while stirring, otherwise you will get skin.

For the éclairs:

1. Preheat the oven to 180 degrees.

2. Roll out the dough and cut along the dotted lines.

3. Fold the eight pieces of dough in half lengthwise and place them on a baking sheet lined with parchment paper.

4. Beat the egg and brush the dough with egg.

5. Bake the dough for 8 minutes at 180 degrees.

6. Whip the cream until stiff and optionally flavor with some sugar or maple syrup.

7. Mix everything well.

8. Melt the sticks of dark chocolate from the can in a saucepan over low heat.

9. Cut the dough lengthwise halfway through.

10. Fill the éclairs with whipped cream and fresh raspberries.

11. Drizzle the melted chocolate over the éclairs and grate the white chocolate over the éclairs.