S’mores Eclairs

Group Eclaires
Ingredient
KG
Choux Paste Mix
0.500
Water
0.500
Egg
0.560
Margarine
0.080
Total Weight: 1.640
Group Filling
Ingredient
KG
Ready-to-Use Mallow
0.250
Total Weight: 0.250
Group Topping
Ingredient
KG
Rich Chocolate Fudgice
0.500
Digestive Biscuit Crumb
0.100
Mini marshmallows
0.050
Total Weight: 0.650
Eclaires

Using a beater, mix the water choux mix and margarine on slow speed for 1 minute.

Add the egg slowly in portions on 2nd speed.

Scrape down and then mix on top speed for 1 minute, transfer to piping bag with plain nozzle

Pipe into round circles or lines for eclairs, scaled at 50g

Bake for 25 minutes at 225c, checking at 20 minutes, then leave for 10 minutes with the door open to dry out the inside of the buns

 

Filling

Whip the mallow until shiny stiff peaks. Make a small hole in the bottom of the éclair and fill with mallow. Melt the chocolate fudgice and dip the choux, making sure the excess chocolate drips off.

 

Topping

Decorate with digestive biscuit crumb and mini marshmallows. To finish, torch the marshmallows with a blow torch.

Display Conditions

Ambient

Category

Bakery, Patisserie

Finished Product

Eclair

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