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Group : Choux Bun
Ingredient
KG
1.000
Margarine
0.160
Egg
1.120
Water
1.065
Total Weight: 3.345
Group : Filling
Ingredient
KG
1.000
Water
1.430
0.400
Total Weight: 2.830
Group : Assembly/Decoration
Ingredient
KG
1.500
Total Weight: 1.500

Choux Bun

  1. Add Choux Paste Mix, margarine and water into a mixing bowl, fitted with a beater.
  2. Mix for 1 minute on low speed.
  3. Slowly add the egg in portions whilst beating on medium speed.
  4. Scrape down.
  5. Mix for 1 minute on high speed.
  6. Using a plain or star tube, pipe 45g eclair shells.
  7. Bake at 225°C for 25 minutes.
  8. Allow to dry with the oven door open for 10 minutes once the bake has finished.

Filling

  1. Add the water to a mixing bowl, fitted with a whisk.
  2. Over low speed, add the Instant Cream.
  3. Scrape down using the whisk.
  4. Whip on high speed for 4 minutes.
  5. Fold in the Fruit Filling - Raspberry 50%. 

Assembly/Decoration

  1. Pipe a line of warmed Rich Chocolate Fudgice onto the éclair shell.
  2. Slice the éclair shell in half and fill the bottom layer with 25g of Fruit Filling - Raspberry 50%.
  3. Top the fruit filling layer with 35g of the fruit filling cream mix.

Yield: 75 Eclairs

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Choux, Eclair, Sweet Good