Christmas Eclair

Ingredients

Grams
Choux Pastry
Tegral Éclair 500
Water 385
Egg 315
Oil 300
Choux Pastry total 1500
Custard Cream
Cremyvit Classic 95
Water 250
Whipping Cream 125
Ambiante 125
Deli Citron 150
Custard Cream total 745
Strawberry Glaze
Strawberry Puree 50
Sublimo Glaze and Go 100
Red Coloring Q.S.
Strawberry Glaze total 150

Method

Choux Pastry
  • Mix Tegral Eclair, water and egg. Beat at medium speed for 2-3 minutes
  • Add in oil. Beat at slow speed for 1-2 minutes.
  • Pipe out the desired size. Bake at 170°C for about 25-30 minutes.

Custard Cream
  • Whisk the Cremycit Classic with milk on high speed for about 1 minute. Let it rest for 5 minutes and whisk again until smooth.
  • Whip whipping cream and Ambiante until medium peak.
  • Fold the cream into custard.
  • Fold in Deli Citron.

Strawberry Glaze
  • Mix strawberry puree with Sublimo Glaze and Go.
  • Warm slightly and add in red colouring.

Recipe Complexity

Complexity level: