Pink raspberry eclairs with thermomix

Preparation of pink raspberry Eclairs with thermomix

1. It begins with the raspberry filling, for this you must place the raspberries together with 100 grams of milk and sugar in the Thermomix bowl, program.
2. 40 seconds / Speed5.
3. Pass the smoothie through a fine mesh strainer.
4. Then, again pour the raspberry smoothie into the Thermomix bowl (reserve a couple of tablespoons in a container to use it in the glaze.
5. Incorporate the remaining 300 grams of milk, the vanilla, the egg, the yolks and the flour into the Thermomix bowl, program.
6. 6 minutes / Temperature 100° / Speed ​​1.
7. Pour the cream into a bowl, cover with transparent plastic wrap that sticks to the cream so it does not form a crust, let cool and then put in the refrigerator for 2 hours.
8. Now, continue with the choux pastry, preheat the oven to 200°C.
9. Line 2 baking trays with non-stick paper or parchment paper.
10. Then, pour the water into the Thermomix bowl, along with the butter, sugar and salt and program.
11. 5 minutes / Temperature 100° / Speed ​​1.
12. After the cooking time, pour in the flour and program.
13. 20 seconds / Speed ​​4.
14. Remove the glass from the thermomix from its position, remove the lid and let cool for 10 minutes.
15. Again, place the glass of the thermomix on its base and, without putting the cup, add the eggs one by one through the opening until they are completely integrated, program.
16. No time / Speed ​​5.
17. With the spatula, lower the dough to the bottom of the Thermomix bowl and program.
18. 10 seconds / speed 4.
19. Put the dough in a pastry bag with a 1 cm smooth nozzle.
20. Already with the dough in the sleeve, form strips of dough 6 cm long on the trays, leave 3 cm of space between each one and with a finger dipped in water flatten the ends so that they are rounded and do not burn when baking.
21. Bake for 20 minutes at 200°C or until golden brown (it is important not to open the oven during cooking to prevent the eclairs from sagging). Let cool on rack.
22. Finally, to prepare the glaze, pour the sugar into the Thermomix bowl together with two tablespoons of the raspberry filling and the programmed egg white.
23. 1 minute / Speed ​​5.
24. Pour the topping into a bowl.
25. For the baked and cold eclairs, make a small slot to fill, pour the raspberry cream with a pastry bag with a smooth nozzle.
26. And dip the tops in the frosting and place them in a bowl.