ECLAIRS
PAVONI* MOULDS:  
Micro perforated silicon mat with Éclair silkscreened shape ECL20; ECL 48 
Micro perforated tray JF06040D20P00G 

CHOUX PASTRY
Ingredients Preparation
500 gr WATER Bring the first five ingredients to the
500 gr FRESH MILK boil, add the flour and cook until you
4 gr SALT obtain a mixture that should come away
8 gr SUGAR from the edge of the pan. Place in a
465 gr BUTTER stand mixer and beat with the flat
565 gr STRONG FLOUR (W300) beater to lower the temperature, then
800/1000gr WHOLE EGGS gradually add the eggs. Use a piping bag
to pipe the eclairs on a the Pavoni
micro-perforated mat ECL20 and ECL48.
Bake at 190°C with the valve closed at
the beginning until browned.

CRAQUELIN
Ingredients Preparation
60 gr FLOUR Mix the first three ingredients until they
60 gr SUGAR resemble pastry. Cool in the fridge for about
70 gr BUTTER two hours. Roll out to 2 mm and, using a
dough cutter, cut into discs to place on each
eclair before baking. The mixture can be
coloured with water-soluble colours in
powder form.

8 

Dubai, UAE - Tel:04-3272254 - info@emf-emirates.ae

Abu Dhabi, UAE - Tel:02-5507988 - info.auh@emf-emirates.ae
www.emf-me.net  
                                                                                                         
 

ICING FOR ECLAIRS

Ingredients Preparation
1000 gr LAPED* FONDANT SUGAR PASTE Heat the water (with the food coloring

100 gr WATER powder, if used), then add the fondant and

CACAO BARRY* ZEPHYR WHITE CHOCOLATE. COCOA MIN 34%. MILK mix. Heat again to between 50° and 60°.
350 gr
25.8% Add the ZEPHYR white chocolate, mix well
as
FOOD COLOURING POWDER and use to ice the eclairs.
required

 
 

CONFECTIONER’S CREAM TO FILL THE ÉCLAIR

Ingredients Preparation
500 gr FRESH WHOLE MILK Bring the milk and vanilla to the boil. Mix

4 gr CAP’FRUIT* LEMON ZEST the egg yolks with the sugar and rice
starch separately; pour into the hot liquid
1 pcs AUTHENTIC PRODUCTS* “BOURBON” VANILLA POD
and cook until you obtain a creamy
150 gr GRANULATED SUGAR
consistency (82°C). Soft chill.
225 gr PASTEURISED EGG YOLKS
For the chocolate and hazelnut version,
50 gr RICE STARCH
pour the hot cream onto the ALTO EL SOL
FLAVOURED WITH CHOCOLATE AND HAZELNUT dark chocolate coating and cocoa butter
120 gr CACAO BARRY* “ALTO EL SOL” DARK CHOCOLATE 65%
and mix. Cool down to 40°C and
50 gr CALLEBAUT* “PNP PURE” HAZELNUT PASTE incorporate the hazelnut paste, mix well
50 gr FRESH MILK and finish cooling.

*All highlighted brands are available at EMF Emirates

NOTES

     
     
     
     
     
     
 

9 
Dubai, UAE - Tel:04-3272254 - info@emf-emirates.ae
Abu Dhabi, UAE - Tel:02-5507988 - info.auh@emf-emirates.ae
www.emf-me.net