Recipe: Hotdog éclair

3 Oct 2019

Recipes
Patisserie
Bakery
Chou Pastry ( Eclair)
Recipe

Ingredients

Base

  • 1000 g of Tegral Clara Ultra*
  • 1820 g of Water
  • 450 g of Oil    

Filling

  • 1 pc. of Sausage (hot dog type such as Zwan)
  • Q.S. of Sauerkraut
  • Q.S. of Red pepper

Decoration

  • Q.S. Ketchup
  • Q.S. Mustard

 

* Puratos product

Working Method

Base

  1. Mix all the ingredients for 4 min. at medium speed.
  2. Pipe the dough into an éclair hape of 13 cm long.
  3. Bake for 10 min. at 180 °C with losed damper and for 30 min. at 180 °C with open damper.

Filling

  1. Cut the éclairs open on the top with a knife and fill with sauerkraut.
  2. Put the sausage on top and heat up in the over for 10 min. at 160°C.

Decoration

  1. Decorate with mustard and ketchup. 
  2. Serve warm.