Christmas Eclair - Puratos

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

FAOL_Christmas Recipe

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:

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