Strawberry Mousse Eclairs

Preparation

1. Preheat the oven to 180 °C (air circulation).
2. For the choux pastry: bring the water to the boil with the butter, sugar and salt. Whisk in the flour and continue to whisk until the mixture does not stick to the bottom of the saucepan.
3. Remove the pastry from the saucepan and allow to cool slighlty. Mix in the eggs and knead.
4. Fill the mixture into a piping bag with a star-shaped nozzle and pipe onto a baking tray lined with baking paper. Bake in the preheated oven for approx. 15 minutes. Allow to cool.
5. For the mousse: whisk the unchilled QimiQ Classic smooth. Add the strawberry puree, sugar, lemon juice and lemon zest and mix well. Fold in the whipped cream.
6. Halve the choux pastry buns through the middle and pipe the mousse onto one half. Place the other half on top.
7. Allow to chill for approx. half an hour.