Plant-based eclairs - Puratos

Ingredients

Method

Eclairs

Eclairs Using a planetary mixer combine the ingredients and mix 1 minute on slow speed then scrape down.
Mix 3 minutes on high speed then scrape down. Mix 1 minutes on slow speed.
Allow the batter to rest for 10 minutes Using a fluted nozzle pipe 6 inch eclairs at 40g.
Spray with Spraylix Bake at 200°C with 1ltre of steam closed damper for 25 minutes.
Open the damper and reduce the temperature to 170°C. Bake for 30 minutes.

Chocolate fondant

Heat the ingredients together to 45°C mixing continuously to combine.

Discover

Related recipes

Welsh Cake

Smore

Daisy Cupcake

Brookie

Cherry Pie Slice

Anti Valentines

Referee Biscuits

Steamed Cheesecake Puddings

Microphone cakes

Minced Pie

Chocolate Cherry Charlotte

Cosmopolitan cake

Pop Tarts

Choux Pastry

Day Of The Dead Mexican Sugar Skull Cookies

Blondie

Banana Mudslide

Cake Kebabs

Peanut Butter Cake Pretzels

Reindeer Poo

Victoria Sponge

Mulled Wine Cake

Cannalookie

Christmas Cake

Rocky Road Salami

Cake Toasties | Professional Patisserie Recipe

Mocha Mousse Cake

Sweet Empanadas

Pastel de frutas

Jam tarts

Sponge Sushi

Plant-based profiteroles

Plant-based choux buns

Snowball

Coconut Snowmen

Lardy Cake

Matcha do about nothing

Chocolate cherry flash

Paris Brest

Santas's Tache

Party rings

Millionaire's Shortbread

Golden Medal Tarts

Chocolate Tarts

© Puratos Group 2024