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If you like different desserts, these filo pastry joints will surprise you with their crunchy texture. This paste is wonderful and with it you can make countless dishes, including these sweets filled with chocolate cream.
For its filling we have cut a simple and soft cream made with chocolate, so that together with the filo pastry it is a perfect combination.
It is a very simple sweet, made with metal tubes so that you can make the round shape of the eclairs. You just have to be a little careful when you are going to unmold them and thanks to a pastry bag you will be able to fill them with ease.
Filo pastry eclairs filled with chocolate cream
These canutillos are a real delight to the palate. Its filo pastry will impress you when you try its crunchy texture and delicate chocolate-flavored filling.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: snacks
- Calories: 280
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- Filo pastry
- 40 butter g
- 500 ml whole milk
- 65 g of sugar
- 40 g of fine corn flour or cornstarch
- Yolks 2
- 20 g of special cocoa for confectionery without sugar
- A teaspoon of icing sugar for dusting
Preparation
Take the sheets of filo pastry and stack one on top of the other up to 4 sheets. We place the metal rollers on top to measure the width we want to make the joints. We cut the sheets with scissors and let them be long so that they can wrap at least two times around the metal tube.
Melt the 40 g of butter for 1 minute at low temperature in the microwave.
We try to wrap the phyllo dough around the metal frame. To seal some sheets with others and the ends, we will spread each sheet of pasta with the help of a brush, until the joint is completely closed. Place them on a tray that can go in the oven.
We put it in the oven at 170 °, with heat up and down for about 10 to 12 minutes, or until we see that they are golden. When we have them ready, let them cool and carefully remove the metal joints.
We will make our chocolate cream. In our Thermomix glass we put the 500 ml of whole milk, the 65 g of sugar, the 20 g of cocoa powder, the 40 g of corn flour and the 2 egg yolks. We schedule it for 5 seconds at speed 4. We immediately reschedule during 10 minutes at 90 ° at speed 2,5.
Once the cream is made, we will let it warm up and cool down so that it becomes more curdled.
We put the chocolate cream inside a pastry bag and begin to fill the phyllo pastry eclairs. We can start at one end, turn it over and finish filling at the other end.
Finally we serve them sprinkling a little icing sugar.
