Trio Gift Choux

Ingredients

Grams
Pâte à Choux
Tegral Éclair 500
Eggs 315
Oil 300
Water 385
Pâte à Choux total 1500
Matcha Crème Diplomat
Cremyvit Classic 94
Matcha Powder 10
Milk 250
Whipping Cream 200
Matcha Crème Diplomat total 554
Crème Diplomat Yogurt
Yogurt 100
Whipping Cream 200
Cremyvit Classic 94
Water 200
Fruitfil Blueberry 100
Crème Diplomat Yogurt total 694
Hazelnut Chocolate Whipped Ganache
Belcolade Noir Selection Drops C501/J 100
Whipping Cream 200
Hazelnut Praline 20
Hazelnut Chocolate Whipped Ganache total 320
Craquelin
Tegral Satin Moist Cake Golden 150
Egg 60
Water 30
Oil 52.5
Cremyvit Classic 7.5
Craquelin total 300.0

Working Method

Pâte à Choux
  • Mix Tegral Éclair, water and egg
  • Beat on medium speed for 2-3mins
  • Add in oil, beat on slow speed for 1-2mins.
  • Pipe out the desired size. 
  • Bake at 170°C for about 25-30 mins

Matcha Crème Diplomat
  • Whisk Cremyvit classic, water and matcha powder on high speed for 1mins,let it rest for 5mins.
  • Whip up whipping cream
  • Fold in to the custard.

Crème Diplomat Yogurt
  • Whisk Cremyvit classic and water on high speed for 1mins, let it rest for 5mins.
  • Whip up whipping cream
  • Fold in to the custard to cream and add in yogurt.
  • First, inject Fruitfil Blueberry into creampuff.
  • Then, inject crème diplomat yogurt.

Hazelnut Chocolate Whipped Ganache
  • Warm whipping cream.
  • Pour over Belcolade Selection Noir C501/J and mix well.
  • Then stir in hazelnut praline.
  • Let to chill overnight.
  • Whip before use.

Craquelin
  • Mix well all ingredients
  • Pipe onto choux batter before baking.
  • Sprinkle with castor sugar before bake.

About this recipe

Complexity level:  

Tegral Éclair gives you a consistent quality and volume, that lets you create top quality eclairs everytime.

Cremyvit Classic, is a range of deliciously smooth and creamy custard cream.