Eclairs – Ideal Cream
Eclairs – Ideal Cream — a Komplet recipe in 3 components. Uses Komplet Ideal Cream Filling 10 kg.
- mixing time (dough)
- 3 min
- oven temperature (top)
- 220 °C
- oven temperature (bottom)
- 200 °C
- baking time
- about 25 min
- mixing time (cream, water with Ideal cream)
- 2 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Komplet Brandmix+Ei | 250 g |
| Water 30°C | 500 g |
| Oil | 50 g |
Cream
| Ingredient | Quantity |
|---|---|
| Komplet Ideal Cream Filling 10 kgKomplet Krem Ideal (10KG) | 270 g |
| Water | 750 g |
| Margarine/butter (soft) | 350 g |
| Icing sugar | 50 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Komplet Kiddy Noisette | 500 g |
Method
- Dough
Combine all ingredients and mix with a mixer on low speed. Pipe the eclairs from the finished dough using a piping bag. Do not open the oven or the vent during baking.
- Cream
Using a mixer, combine the water with the Ideal cream (2 minutes on medium speed).
- Cream
Aerate the butter with the sugar and combine with the prepared Ideal cream; mix on medium speed until a smooth cream is obtained.
Fill the choux shells with the finished cream.
Note: the fat must be at a similar temperature to the Ideal cream.
- Decoration
500 g KOMPLET Kiddy Noisette.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.