Christmas Eclair

Ingredients

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: