Strawberry-Açai Eclair
Strawberry-Açai Eclair — a Dawn Foods recipe in 4 components. Uses Dawn Decorgel Plus White Glaze 3 kg.
- baking time (base)
- 10 min
- baking temperature (base, deck oven)
- 180 °C
- baking temperature (base, rotary oven)
- 160 °C
- glaze heating temperature (finish)
- 35 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Royal Steensma Kompleet Croûtepoeder 4351209Z20 | 550 g |
| Butter | 165 g |
| Water, cold | 70 g |
Filling
| Ingredient | Quantity |
|---|---|
| Dawn Delicream Coconut | 250 g |
Bavarois
| Ingredient | Quantity |
|---|---|
| Dawn Fond Neutral | 100 g |
| Water, 25°C | 100 g |
| Dawn Compound Strawberry-Açai | 40 g |
| Whipping cream, unsweetened (lightly whipped) | 500 g |
Finish
| Ingredient | Quantity |
|---|---|
| Dawn Decorgel Plus White Glaze 3 kg | 400 g |
| Royal Steensma Colour Carmine Red | |
| Royal Steensma Colour Blue |
Method
- Base
Briefly mix all ingredients into a short dough, then chill. Fold the dough through and roll it out to a thickness of 3 mm. Dock it and cut it to the desired size. Bake for 10 minutes at 180°C in a deck oven (rotary oven 160°C).
- Filling
Pipe a strip of Delicream Coconut and freeze.
- Bavarois
Mix Fond Neutral with Compound Strawberry-Açai and water. Fold in the lightly whipped cream in 2 stages. Fill the mould (Silikomart silicone mould Eclair (8) 13.5 x 2.8 cm) with the bavarois and press in the frozen coconut filling. Smooth the top and freeze.
- Finish
Colour the Decorgel Plus White with colouring to the desired colour. Heat to 35°C and pour over the bavarois. Place the pastry on the base. Finish as desired.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.