Eclairical

Eclairical recipe

23 Aug 2019

Belcolade
Recipe

Composition

  1. Base
  2. Filling
  3. Coating
  4. Decoration

1. Base - 25g

Ingredients

Working method

  1. To make the choux paste, put the water and oil in a mixing bowl.
  2. Add Tegral Clara Ultra on top.
  3. Mix all the ingredients with a paddle for 4 min. at slow speed.
  4. Pipe the éclairs to the desired size.
  5. Bake for 10 min. at 180°C, close damper.
  6. Bake for 30 to 35 min. at 180°C, open damper.

2. Filling - 75g

Ingredients

Working method

  1. For the custard fi lling, add the water in a mixing bowl, add Cremyvit Classic Sugar Reduced on top.
  2. Mix all the ingredients with a whisk for 3 min. at high speed. Let the cream rest for 1 min. then whisk it again before fi lling the eclair.

3. Coating - 15g

Ingredients

Working method

  1. For the coating: boil the Festipak, pour onto the Belcolade Noir Selection 30% Sugar Reduced.
  2. Mix until you obtain a homogenous mass. Cover with plastic foil and use between 34 – 38C.

4. Decoration - 5g

Ingredients

Working method

  1. Finish with some fi ne lines of Belcolade Noir Selection 30% Sugar Reduced

Nutritional Values (per 100g)