ECLAIRS
Recipe makes 30 Eclairs (depending on size)
Group I
Ingredient
KG
Choux Paste Mix
0.400
Water
0.400
Eggs
0.500
Cake flour
0.100
Total Weight: 1.400
Total Weight: 3.000
Group III
Ingredient
KG
Chocolate Ganache
0.600
Total Weight: 0.600
- Place all ingredients from Group 1 into a mixing bowl.
- Using a flat beater blend until a smooth paste is formed.
- Beat the paste until smooth and glossy.
- For big eclairs use a number 12 nozzle.
- Pipe 30 eclairs (10cm in size) onto a baking tray lined with silicone paper.
- Bake at 220ºC for 30 minutes until golden brown.
- Remove from the oven and allow to cool.
- Cut each pastry in half lengthwise.
- Whip the Bakels Delight and pipe it onto the bottom piece of each Eclair.
- Dip the top piece of the Eclair in the Ganache and decorate with Peanut Nibs, Mini Bingos, Choc Mint Crumble or Choc Vermicelli and allow to set.
- Once set place the top piece gently on top of the filling.
