Recipes > Custard & Sweet Pastries > Chocolate & Hazelnut Eclairs

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
  • Ingredients:
    Chocolate Ganache Hazelnut Essence Full Cream Milk Thickened Cream
  • 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 for vanilla slice, fruit tartlettes and all piping work such as éclairs. This product is suitable for vegetarian use.



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