Coffee eclair
Corporate chef
Step 1 Cold pastry cream
| 160g | (39,1%) | Cold CremePat ( ) |
| 240g | (58,7%) | Whole milk |
| 8g | (2%) | Coffee extract |
| 1g | (0,2%) | Vanilla powder |
Blend all ingredients together until smooth.
Chill for 30 minutes before garnishing the éclairs.
Step 2 Choux pastry
| 250g | (19,2%) | Water |
| 250g | (19,2%) | Whole milk |
| 10g | (0,8%) | Sugar |
| 10g | (0,8%) | Fine salt |
| 225g | (17,3%) | Soft butter |
| 275g | (21,2%) | T55 flour |
| 280g | (21,5%) | Whole eggs |
Heat the water, milk, sugar, salt and butter.
When the mixture boils and the butter has melted, remove from the heat and add the flour all at once. Mix immediately with a spatula, then dry on the heat for 2 minutes.
Pour into the bowl of the mixer with the leaf, and mix for 5 minutes to bring the temperature of the panade down.
Gradually add the eggs until the choux dough is smooth and supple.
Poach 4 cm-diameter cabbages. Cover with cracker or grease spray.
Bake at 150°C for 50 minutes
Board
Cold setting is virtually instantaneous. Using CremePat Froid requires little technical skill and no cooking equipment. There is less bacteriological risk associated with the use of egg products.
