Recipes > Custard & Sweet Pastries > Pineapple Eclairs

Pineapple 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.

Pineapple filling

Group 1
  • g/ml:
    750ml
    250g
    750ml
    600g
  • Ingredients:
    Pineapple Juice
    Crushed Pineapple
    Thickened Cream
    EOI Custilla
  • Method:
    Filling - 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.
Group 2
  • g/ml:
    2000ml
    2000g
  • Ingredients:
    EOI Solite Cream
    Icing Sugar
  • Method:
    Cream together until light, about 15 minutes on medium speed.
Group 3
  • g/ml:
    1000ml
  • Ingredients:
    Water
  • Method:
    Add gradually over a period of 5 minutes.
  • 7350
  • Total Weight

Additional Information:

Make up Procedure
1. Pipe filling into Eclairs or Puffs.
2. Decorate with EOI Solite cream and top with toasted shredded coconut.

Points of Importance
EOI Solite Cream – in very hot weather / climates we recommend you substitute EOI Solite with EOI Solite Tropical.

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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