Chocolate & Hazelnut Eclairs
Recipe Steps
Éclair Base
Group 1
-
g/ml:
1000ml
600g -
Ingredients:
Water
EOI Gilt -
Method:
Bring Group 1 to boiling point
Group 2
-
g/ml:
850g -
Ingredients:
Bakers Flour -
Method:
Sieve Group 2, then add to Group 1 stirring vigorously until thoroughly cooked.
Group 3
-
g/ml:
1200g -
Ingredients:
Eggs -
Method:
Turn Groups 1 and 2 into a mixing bowl and blend on low speed for 1 minute to allow for cooling. Beat in eggs gradually, scraping down between additions.
Group 4
-
g/ml:
5g -
Ingredients:
Baking Powder -
Method:
Finally add Group 4 and mix well.
- 3655
- Total Weight
Additional Information:
Make up Procedure
Puffs – Pipe in bulbs with star or plain tubes, walnut size – 7cm apart.
Eclairs – Pipe in finger shapes on lightly greased trays.
Baking
230°C for 25-30 minutes
Freezing
PUFFS AND ÉCLAIRS are suitable for freezing in baked condition.
Points Of Importance
1. Group 2 must be cooked until the mass is clear and has come away from the sides of the pot.
2. Before the first addition of egg is made, the batter should be allowed to cool slightly.
3. Clear all additions of egg before adding more.
4. It should be noted that EOI Trend or EOI Sovereign can be used successfully.
5. Egg content may vary according to flour strength.
Chocolate and Hazelnut filling
Group 1
-
g/ml:
500g
500ml -
Ingredients:
Dark Chocolate
Thickened Cream -
Method:
Ganache - Boil the cream, remove from heat and then add the chocolate buttons, stirring until melted. NB: Ganache can be made in advance and warmed over a bain-marie.
Group 2
-
g/ml:
750g
5ml
1000ml
1000ml
600g -
Ingredients:
Chocolate Ganache
Hazelnut Essence
Full Cream Milk
Thickened Cream
EOI Custilla -
Method:
Filling - Warm ganache (if necessary) until it’s liquid. Add all ingredients in a mixing bowl. Mix on low speed for 1 minute, scrape down bowl, then mix on high speed for 4 minutes.
- 4355
- Total Weight
Additional Information:
Make up Procedure
Pipe filling into Éclairs or Puffs and decorate with remaining chocolate ganache and toasted crushed hazelnuts.
Tip
Ganache can be used in the custard filling as well as the decorating.
Recipe Uses:
Custilla 15kg
Premium custard premix with multi-purpose usage. May be used as a pourable custard, a piping and filling custard, or as an ingredient for Bavarian cream or mousses. Perfect for vanilla slices all piping work such as éclairs and bake stable for use in Danish pastries. Excellent freeze-thaw stability and no cooking required. This product is suitable for vegetarian use.
