Eclairs with Napoli Cream
Eclairs and Cream — a Zeelandia recipe in 2 components. Uses Zeelandia Basis Choux Pastry Mix 12.5 kg, Napoli Vanilla Custard 10 kg and Cream Alternative Rosette 12 × 1 L.
- water temperature (eclairs)
- 30 °C
- mixing time (eclairs)
- 5 min
- resting time (eclairs)
- 15 min
- baking temperature (eclairs)
- 220 °C
- baking time (eclairs)
- 30-35 min
- mixing time (cream)
- 4 min
Ingredients
Eclairs
| Ingredient | Quantity |
|---|---|
| Zeelandia Basis Choux Pastry Mix 12.5 kgBasis Brand 12.5 kg | 1000 g |
| Eggs | 300 g |
| Oil | 300 g |
| Water (30°C) | 1800 g |
Cream
| Ingredient | Quantity |
|---|---|
| Napoli Vanilla Custard 10 kgNapoli Cream 10 kg | 1600 g |
| Cream Alternative Rosette 12 × 1 L | 1200 ml |
| Water | 4000 g |
Method
- Eclairs
Mix all ingredients on medium speed for about 5 minutes using a flat beater. Water temperature 30°C.
- Eclairs
Leave the mass to rest for 15 minutes.
- Eclairs
Pipe eclairs about 13 cm long (about 23 g each) onto trays lined with paper.
- Eclairs
Bake at 220°C for 30-35 minutes (open the damper 5 minutes before the end of baking).
- Eclairs
Cool and cut the eclairs lengthways.
- Cream
Whip the chilled Rosette. Mix Napoli Cream and water on high speed for about 4 minutes using a whisk. Combine with the whipped Rosette.
- Cream
Fill the eclairs with the cream (about 21 g each).
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.