Eclairs
Choux pastry, Cream and Glaze — a Zeelandia recipe in 3 components. Uses Zeelandia Jello Choux & Eclair Mix 15 kg and Delice Patissière Custard Cream – 10 kg.
- water temperature (choux pastry)
- 80 °C
- mixing time (choux pastry)
- 5 min
- baking temperature (choux pastry)
- 230 °C
- baking time (choux pastry)
- 20 min
- whipping time (cream)
- 4 min
Ingredients
Choux pastry
| Ingredient | Quantity |
|---|---|
| Zeelandia Jello Choux & Eclair Mix 15 kg | 500 g |
| Water | 500 g |
| Eggs | 500 g |
Cream
| Ingredient | Quantity |
|---|---|
| Delice Patissière Custard Cream – 10 kg | 400 g |
| Water | 1000 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Scaldis Dessert (chocolate coating) |
Method
- Choux pastry
Mix Jello and eggs on low speed (using a flat beater). Slowly add water at about 80°C. Mix for about 5 minutes until a uniform mass is obtained. Pipe the mass onto baking trays in the shape of eclairs (about 20 g each) and spray lightly with water (do not steam). Bake at 230°C for about 20 minutes. Cool and cut the eclairs lengthwise.
- Cream
Mix all ingredients on high speed for about 4 minutes (using a whisk). Fill the eclairs with the cream (pipe using a piping bag; about 19 g each).
- Glaze
Melt Scaldis Dessert in a water bath or microwave. Coat the tops of the eclairs with the glaze.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.