Recipe detail

Desserts Éclair's

25.11. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Desserts

Cuisine: French

Program steps

  • Preheating:
  • 220 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 210 °C
ventilator icon 70 %
ventilator icon 
2
Hot air
100 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 170 °C
ventilator icon 70 %
ventilator icon 
3
Hot air
0 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 170 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
water 225 g
milk 200 ml
butter 225 g
sugar 10 g
salt 6 g
AP flour 300 g
whole eggs 450 g

Directions

Combine water, milk, butter, sugar and salt in a medium pot. Bring to a boil over medium heat.
Add the flour and stir with a wooden spoon until the mixture comes together and forms a dough. Continue to stir the dough until it begins to dry and you see a film start to form at the bottom of the pot as the result of the dough sticking, 1 to 2 minutes.
Transfer the dough to a stand mixer fitted with a paddle. Add the eggs one at a time on med low setting on the mixer until all the eggs have been incorporated.
Transfer mixture to a piping bag and pipe onto a parchment lined baking pan. Cook in the combi oven. Remove from oven and let cool. Then fill with pastry cream and dip in ganache.

Recommended accessories

Perforated aluminium sheet, teflon coated