Ingredients

Group 1
Ingredient
KG
Sugar
0.004
Milk
0.089
Water
0.089
Salt
0.004
Butter
0.073
Flour
0.108
Egg
0.179
Total Weight: 0.546
Group 2
Ingredient
KG
Fat-based cream Mocha
0.361
Total Weight: 0.361
Group 3
Ingredient
KG
Donut Glaze Neutral
0.206
Coffee Colours
-
Total Weight: 0.206

Method

1. Group 1 - Choux Paste

Method :
1. Boil together : water, milk, salt, sugar and butter.
2. Add the flour. Roast until dry.
3. Place the mixture in the mixing machine by using the paddle and cool the dough in medium speed. Add the eggs step by step.
4. Bake at 160°C, during 45 minutes to 1 hour.

2. Group 2 - Filling

3. Group 3 - Glaze

Method :
1. Place the Donut Glaze in a sauce pan and bring to a boil. Remove the pan from the stove and add the colour.

4. Montage

1. Allow the Eclair to cool. Glaze Eclairs with the Donut Glaze.
1. Make a hole into the bottom of the Eclair and fill it with the Mocha Fat-based Cream using a piping bag.

Ingredients

Group 1
Ingredient
KG
Sugar
0.004
Milk
0.089
Water
0.089
Salt
0.004
Butter
0.073
Flour
0.108
Egg
0.179
Total Weight: 0.546
Group 2
Ingredient
KG
Fat-based cream Mocha
0.361
Total Weight: 0.361
Group 3
Ingredient
KG
Donut Glaze Neutral
0.206
Coffee Colours
-
Total Weight: 0.206

Method

1. Group 1 - Choux Paste

Method :
1. Boil together : water, milk, salt, sugar and butter.
2. Add the flour. Roast until dry.
3. Place the mixture in the mixing machine by using the paddle and cool the dough in medium speed. Add the eggs step by step.
4. Bake at 160°C, during 45 minutes to 1 hour.

2. Group 2 - Filling

3. Group 3 - Glaze

Method :
1. Place the Donut Glaze in a sauce pan and bring to a boil. Remove the pan from the stove and add the colour.

4. Montage

1. Allow the Eclair to cool. Glaze Eclairs with the Donut Glaze.
1. Make a hole into the bottom of the Eclair and fill it with the Mocha Fat-based Cream using a piping bag.

Display Conditions

Display Conditions

Chilled

Category

Category

Patisserie

Finished Product

Finished Product

Confectionery, Dessert